THE 


Edwardsville  Cook  Book 


We  7tiay  live  without  friends^  we  may  live  without  books, 
But  civilized  man  can7iot  live  without  cooks  ; 

We  77iay  live  without  books,  what  is  k7iow ledge  but  grievhig? 
We  may  live  without  hope,  what  is  hope  but  deceiving? 

We  77iay  live  without  love,  what  is  passio7i  but  pbiing? 

But  where  is  the  7nan  that  can  live  without  dmmg? 


PUBLISHED 


IN  THE  INTEREST  OF  THE  “MANSE  FUND” 
OF  THE  FIRST  PRESBYTERIAN  CHURCH  OF 
EDWARDSVILLE,  ILLINOIS,  DECEMBER,  1906 


— Meredith. 


PRESS  OF 

THE  DAILY  NEWS-HERALD 
LINCOLN,  ILLINOIS 

1906 


PREFACE 


HE  compilers  of  a work  of  such  limited  scope  cannot 
promise  those  who  use  it  that  they  will  find  everything 
= 1 in  its  pages,  but  can  heartily  assure  them  that  all  the 
recipes  here  given  have  been  tried  by  the  contributors  and 
found  excellent. 

The  Committee  wishes  to  extend  its  appreciative  thanks  to 
the  Business  Public  who  have  aided  the  enterprise  so  material- 
ly by  using  our  advertising  space ; and  to  the  Professions  in 
permitting  the  publication  of  their  business  cards. 

To  the  Ladies  who  have  so  kindly  and  cheerfully  contributed 
the  material  which  made  the  publication  of  this  work  possible, 
the  book  is  gratefully  dedicated. 


nj«  *J*  >1*  ►!<  ►!<  *J*  *J<  iji  iji  ►I**}*  •t*  *t‘  *t*  •?• 


THE  BEST  RECEIPT 

will  fail— if  your 
Flour  has  no 

QUALITY! 


“ALMA” 

FOR  PASTRY!  | 

“HUNTER’S  BEST”  t 

FOR  BREAD!  | 

4* 

No  Better  Flour  Made!  i 

HUNTER  BROS.  MILLING  CO. 

EDWARDSVILLE,  ILL.  I 

I Phone  Main  3.  | 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  I. 

BREAD 


“Honey’s  the  goodest  thing  0-oh! 

An’  blackberry  pie  is  goodest  too 
But  rite  hot  biscuits  ’ist  soakin’  wet 
Wlf  tree  molassus  is  goodest  yet.” 


Riley. 


DRY  YEAST  FOR  LIGHT  BREAD. 

Mrs.  Kate  George,  Jefferson,  Oklahoma. 

1 pint  fresh  buttermilk.  1 cake  any  good  dry  yeast. 

Heat  buttermilk  to  boiling  point,  scald  corn  meal  enough  to 
make  a stiff  mixture,  dissolve  a Pennycake  or  any  other  good 
dry  yeast ; add  and  mix  well,  form  into  cakes  and  put  where 
it  will  dry  quickly,  but  not  in  sun.  Makes  excellent  flaky  white 
bread. 


LIQUID  YEAST. 

Mrs.  W.  H.  Shaffer. 

Soak  V2  yeast  cake  all  night ; next  day  noon  strain  off  water 
from  it  and  add  2 tablespoons  sugar,  i pint  lukewarm  potato 
water ; let  rise  until  foam  appears  on  top.  Then  take  i cup  of 
this  yeast  and  add  as  much  warm  water  to  it  as  is  needed  for 
your  baking  of  bread. 

Reserve  balance  of  yeast  for  starter.  At  noon  the  day  be- 
fore next  baking  save  a pint  potato  water  and  stir  it,  lukewarm 
with  2 tablespoons  sugar  into  the  left  over  starter  and  handle 


6 


THE  EDWARDSVILLE  COOK  BOOK. 


as  before.  No  more  yeast  necessary  for  some  weeks.  When 
foam  fails  to  rise  to  top  of  yeast  it  is  indicative  that  it  is  worn 
out.  Then  make  a fresh  starter  as  at  first. 

LIGHT 'BREAD  MADE  EROM  STARTER,  (Not  Liquid.) 

Mrs.  V.  J.  Levora. 

STARTER. 

Pare  and  boil  2 fair  sized  potatoes  at  noon.  Grate  them  and 
add  2 tablespoons  sugar  and  ^/4  cake  yeast  foam  soaked  in  just 
enough  water  to  moisten  it.  Set  aside  until  evening. 

BREAD. 

At  night  take  about  a teacup  of  lukewarm  water,  stir  in 
flour  to  make  a not  very  stiff  batter,  also  two  tablespoons  of 
the  potato  starter,  beat  about  10  minutes  and  set  aside  until 
morning.  In  the  morning,  take  for  4 loaves  i quart  warm 
water.  Put  it  in  mixing  bowl,  stir  in  flour  enough  to  make 
the  dough  also  the  yeast  set  the  night  before.  Work  it  well 
and  smooth  at  this  stage  and  set  to  rise  again.  When  risen, 
work  on  board  until  clastic ; make  into  loaves ; fill  pans  about 
half  and  let  rise  until  nearly  full.  Bake  in  pretty  hot  oven. 

Eor  the  next  baking,  prepare  potatoes  and  sugar  as  before 
at  noon  and  add  to  the  small  amount  of  starter  remaining. 
Mix  well  with  fork  and  use  in  the  evening  as  before.  No  addi- 
tional yeast  need  be  added  during  entire  winter. 

SALT  RISING  BREAD. 

Mrs.  J.  A.  Gibson,  Pontiac,  Michigan. 

Early  in  morning  scald  cup  fresh  milk;  have  prepared  in 
earthen  cup  4 tablespoons  unbolted  corn  meal,  sifted  once,  a 
pinch  each  salt  and  soda;  pour  over  this  the  milk  while  boiling 
hot ; stir  thoroughly  and  set  in  warm,  not  hot  place  until  light. 

Next  morning  sift  a little  flour  into  an  earthen  bowl,  add 
about  y2\  cup  warm  water  and  stir  in  the.  yeast  thoroughly. 
When  light,  sift  more  flour  into  a larger  dish,  add  more  warm 


BREAD. 


7 


water  and  salt ; then  stir  the  yeast  in  thoroughly.  Keep  warm 
and  when  light  it  is  ready,  to  monld  into  loaves.  This  will 
make  5 or  6 good  sized  loaves.  Butter  the  top  soon  as  mould- 
ed. Do  not  mix  the  dough  very  stiff  nor  let  it  get  too  light  in 
the  loaf.  Turn  and  change  quite  often  in  oven.  When  the 
loaf  has  risen  to  about  double  its  size  place  it  in  the  coolest 
part  of  the  oven  until  it  is  a well  rounded  loaf ; then  on  the  top 
grate  until  brown,  then  at  bottom  again  to  finish.  The  oven 
should  be  such  that  a pound  and  a half  loaf  will  bake  in  45 
minutes  a delicate  good  brown. 

SALT  RISING  BREAD. 

Mrs.  E.  E.  Knollenberg. 

Scald  at  night  V2  cup  corn  meal  in  sweet  milk,  wrap  up  and 
keep  in  warm  place  over  night.  In  morning  put  the  meal  into 
V2  gallon  milk  warm  water,  add  teaspoon  salt,  and  thicken  with 
wheat  flour  to  the  consistency  of  stiff  batter.  Keep  in  warm 
place  until  light ; then  add  i quart  water  or  less,  and  mix  with 
flour  to  consistency  of  bread ; make  into  loaves.  If  it  does  well 
will  rise  in  one  hour.  When  light  bake  one  hour  or  until  done. 

WHITE  BREAD. 

Mrs.  Florence  B.  Springer. 

Dissolve  p2  of  a Pennycake  of  yeast  in  i pint  warm  potato 
water,  add  i teaspoon  salt  and  i tablespoon  sugar.  Stir  in 
flour  enough  to  make  a stiff  batter;  let  rise  over  night.  In  the 
morning,  sift  2 quarts  flour  into  bread  bowl;  take  3 pints  warm 
water,  add  yeast  and  flour  enough  to  make  a thick  batter;  when 
liglit  add  salt  and  i tablespoon  shortening  and  enough  flour  to 
make  a very  stiff  dough.  Knead  ten  minutes.  When  it  is  al- 
most double  its  former  size,  form  into  5 loaves  and  when  light, 
bake  about  an  hour  and  fifteen  minutes  in  a moderate  oven. 


8 


THE  EDWARDSVIELE  COOK  BOOK. 


LIGHT  BREAD. 

Mrs.  R.  F.  Timnell. 

Set  your  yeast  at  noon  taking  two  cookspoonfuls  of  flour  and 
2 d^vklespoonfuls  maslied  potatoes.  I’our  on  the  water  the  pota- 
toes were  boiled  in  and  set  aside  to  cool.  Then  add  cup 
liquid  yeast  and  keep  in  warm  place  until  risen.  Now  take 
your  mixing  bowl,  pour  in  yeast,  add  a small  handful  of  sugar 
and  salt,  2 quarts  of  water  or  milk  that  has  been  boiled  and 
cooled.  Add  flour  and  knead  till  dough  seems  elastic,  cover 
and  keep  in  warm  place  until  morning.  Mold  into  loaves,  add- 
ing only  enough  flour  to  knead  and  put  in  pans.  When  risen, 
bake  in  moderate  oven. 

LIQUID  YEAST. 

Boil  2 large  potatoes,  mash  with  2 large  spoonfuls  flour ; boil 
I pint  hops  with  i quart  of  water,  strain  and  pour  on  flour  and 
potatoes,  set  aside  to  cool,  put  in  Vz  cup  yeast.  When  risen, 
put  in  a tablespoonful  salt  and  sugar.  Bottle  and  set  in  cool 
place.  Use  Vz  cup  for  4 loaves. 

WHOLE  WHEAT  BREAD. 

Mrs.  H.  M.  Dunlap,  Savoy,  Illinois. 

Into  I pint  milk  pour  i pint  boiling  water ; when  lukewarm 
a(kl  I teaspoon  salt,  a small  compressed  yeast  cake  or  % cake 
of  dry  yeast  dissolved  in  cup  water ; stir  in  sufficient  flour  to 
make  a batter  that  will  drop  from  the  spoon.  Beat  continu- 
ously 5 minutes.  Cover  and  set  in  warm  place ; when  light  add 
flour  to  make  a dough.  Take  out  on  board  and  knead  10  or 
15  minutes.  When  the  dough  becomes  elastic  and  springs 
back  upon  pressure,  make  it  into  4 loaves.  Size  of  pans  should 
be  al)out  8x4x4  inches.  Cover  and  stand  in  warm  place  until 
dough  has  doubled  its  bulk  and  is  light.  Brush  the  top  with, 
water.  Bake  15  minutes  with  the  oven  thermometer  at  9;  then 
lower  the  temperature  to  8 and  bake  % of  an  hour..  If  a bread 
machine  is  used,  and  it  should  be,  mix  directly  into  a dough. 


BREAD. 


9 


It  requires  about  2%  quarts  of  whole  wheat  flour  to  every 
quart  of  wetting. 


BREAD  STICKS. 

Mrs.  H.  M.  Dunlap,  Savoy,  Illinois. 

Take  i cup  of  whole  wheat  bread  dough,  add  i tablespoon 
melted  butter  and  enough  flour  to  remove  stickiness.  Divide 
into  as  maiiy  pieces  as  divisions  in  stick  pan  and  roll  into  shape. 
Let  rise  until  twice  their  bulk.  Put  into  oven  with  oven  ther- 
mometer at  9;  after  10  minutes  reduce  heat  to  8 and  continue 
baking  for  30  minutes. 

WHOLE  WHEAT  BREAD  WITH  DRY  YEAST. 

Mrs.  W.  A.  Richardson. 

Soak  ^ cake  of  yeast  in  one  pint  of  lukewarm  water  in  which 
one  or  two  potatoes  have  been  cooked.  When  this  is  dissolved 
add  the  potatoes,  mashed,  and  stir  in  enough  flour  to  make  a 
stiff  batter;  then  put  in  a warm  place  overnight. 

In  the  morning  place  about  2 quarts  flour  in  a bread  pan, 
and  pour  in  3 pints  of  warm  water ; stir  into  this  the  yeast  bat 
ter,  made  the  evening  before,  and  one  teaspoonful  salt ; then 
add  enough  flour  to  make  a stiff  batter.  When  light  knead 
rapidly  for  ten  minutes  and  let  rise  in  a warm  place ; then  form 
into  4 loaves,  and  when  light  bake  about  one  hour.  Use 
Purina  whole  wheat  flour  and  sugar  may  be  added  if  desired. 


BREAD  STICKS. 


Mrs.  E.  G.  King, 

2 cups  scalded  milk. 

Yz  cup  butter. 

4 tablespoons  sugar, 

1 teaspoon  salt. 


Lincoln,  Illinois. 

Whites  of  3 eggs. 
iy2  cups  sifted  flour. 

1 cake  yeast  foam  dissolved  in 
1/4  eup  lukewarm  water. 


Mix  the  milk,  sugar,  butter  and  salt.  When  lukewarm  add 
the  flour,  yeast  and  whites  of  eggs,  well  beaten ; knead  well, 
and  let  rise ; then  shape  in  long,  thin  strips  about  8 inches  long 


10 


THE  EDWARDSVILLE  COOK  BOOK. 


and  inch  thick,  keeping  them  of  equal  thickness.  Let  rise 
again,  then  bake.  Have  oven  very  brisk  and  reduce  heat  at 
the  end  of  5 minutes. 

BOSTON  BROWN  BREAD. 

Mrs.  Henry  Bicklehaiipt. 

2 cups  graham  flour.  1 teaspoon  salt. 

2 cups  corn  meal.  1 heaping  teaspoon  soda. 

2 cups  sour  milk.  % cup  molasses. 

1 cup  raisins. 

Sift  salt  and  soda  with  the  corn  meal;  then  mix  with  the  flour 
and  add  the  milk,  beat  well  and  add  molasses;  last  add  a cup 
raisins  which  improves  flavor  very  much.  Pour  into  baking 
powder  cans  and  steam  4 hours.  Then  set  in  oven  20  minutes. 

BROWN  BREAD. 

Miss  Nona  Barnsback. 

V2  cup  sugar.  2 cups  buttermilk  or  sour  milk. 

Y2  cup  molasses.  IV2  cups  white  flour. 

2 tablespoons  melted  butter.  2i/^  cups  graham  flour. 

1 teaspoon  salt.  2 well  beaten  eggs. 

2 teaspoons  soda. 

Mix  rather  thick  and  add  ^ cup  chopped  raisins.  Eill  i lb. 
baking  powder  cans  ^ full.  Put  lids  on  and  bake  i hour  in  a 
slow  oven. 


BOSTON  BROWN  BREAD. 

Mrs.  E.  E.  Knollenberg. 

1 teaspoon  salt. 

1 teaspoon  soda. 

1 cup  white  flour. 

2 cups  graham  flour. 

This  will  make  three  loaves  baked  in  cans,  filling  each  can 
^ full  of  dough.  Bake  one  hour. 


1 pint  sour  milk. 
1 egg. 

V2  cup  sugar. 


BREAD. 


11 


BOSTON  BROWN  BREAD. 


Mrs.  W.  H.  Krome. 


1 quart  graham  flour.  1 tablespoon  molasses. 

2 teaspoons  cream  tartar.  1 tablespoon  lard. 

1 teaspoon  soda.  Sour  milk  for  stiff  batter. 


Grea'se  mould  well,  and  steam  3 hours.  After  removing 
from  mould,  put  the  bread  in  a hot  oven  for  five  minutes  to 
form  light  crust. 


GRAHAM  BREAD. 
Mrs.  J.  E.  Stillwell. 


1V2  pints  graham  flour. 

pint  corn  meal. 

1 pint  sour  milk. 

y^  pint  New  Orleans  molasses. 


1 teaspoon  soda. 

1 teaspoon  baking  powder. 
Pinch  of  salt. 


Grease  moulds  and  bake  slowly  until  it  shrinks  from  the 
sides,  (about  one  hour.) 


STEAMED  BROWN  BREAD. 

Mrs.  G.  B.  Crane,  Chicago. 

2 cups  graham  flour.  1 teaspoon  soda  dissolved  in 

1 cup  corn  meal.  warm  water. 

cups  sour  milk.  A pinch  of  salt. 

1 cup  molasses  (nearly). 

Use  round  tins  with  lids,  pound  baking  powder  cans  will  do. 
Half  fill  them  with  the  mixture,  place  in  a steamer  over  a pot 
of  boiling  water,  cover  tight  and  steam  three  hours  or  more. 


BROWN  BREAD. 


Mrs.  O.  T. 

2 cups  graham  flour. 

2 cups  white  flour. 

1 teaspoon  salt. 


Dunlap. 

2 cups  sour  milk. 

1 cup  black  molasses. 

1 level  teaspoon  baking  powd  r. 


Bake  in  moderate  oven  45  minutes. 


12 


THE  EDWARDSVILLE  COOK  BOOK. 


BROWN  BREAD. 

Mrs.  J.  A.  Gibson,  Pontiac,  Michigan. 

Ip2  Clips  yeast,  add  2 tablespoons  brown  sugar  and  stir  thor- 
oughly with  graham  flour  until  quite  stiff,  yet  thin  enough  to 
pour  out  and  look  quite  smooth  on  top.  Let  it  rise  until  quite 
light  before  baking. 


HYGIENE  BREAD. 

Mrs.  Clare  Prickett  Jones. 

Mrs.  W.  H.  Hall. 

1 quart  graham  flour.  1 pint  buttermilk. 

V2  pint  brown  sugar.  1 teaspoon  soda,  in  milk.  • 

1 teaspoon  baking  powder  in  A little  salt, 
flour. 

Bake  in  slow  oven. 


CORN  BREAD. 

Mrs.  Arthur  Dyer. 

1 cup  flour.  1 egg. 

2 cups  meal.  2 teaspoons  baking  powder. 

2 tablespoons  sugar.  V2,  teaspoon  salt. 

Water  to  make  smooth  batter.  1 tablespoon  lard. 

Bake  in  quick  oven. 


DAINTY  CORNMEAL  MUFEINS. 
Mrs.  J.  T.  Keller,  St.  Louis. 


2 eggs. 

IV2  cups  sweet  milk. 

1 cup  white  Indian  meal. 

2 tablespoons  melted  butter. 

2 tablespoons  white  sugar. 

Sift  baking  powder  into  flour. 


Y2  teaspoon  salt. 

2 cups  flour. 

2 heaping  teaspoons  baking 
powder. 

Begin  with  the  eggs  and  add 


BREAD. 


13 


Other  ingredients  in  following  order : sugar,  milk,  salt,  meal, 
flour,  butter.  Bake  in  gem  pans  in  a hot  oven  20  minutes. 

CORN  MUFFINS. 

Mrs.  J.  F.  Boyd,  Shelbyville,  Tennessee. 

1 level  pint  sifted  meal.  1 pint  good  buttermilk. 

1 teaspoon  salt.  1 egg. 

Dissolve  the  soda  in  buttermilk  and  pour  over  the  meal,  add 
the  egg  and  beat  the  whole  two  minutes.  If  a trifle  stiff  add 
2 tablespoons  water.  Have  muffin  pans  hot,  not  warm,  pour 
into  each  ^ teaspoon  lard  or  butter.  Bake  in  hot  oven  and 
turn  with  a fork  if  not  served  instantly  when  done,  lest  they 
sweat.  Always  good  if  carefully  measured. 

BREAKFAST  CAKES. 

Mrs.  A.  Forman,  Omaha,  Neb. 

2 cups  milk.  V4,  teaspoon  salt. 

1 teaspoon  Rumford’s  Baking  Flour  to  make  a heavy  batter. 

Powder. 

Drop  in  hot  gem  pans. 

POP  OVERS. 

Mrs.  Travous. 

2 eggs.  V2  pint  flour. 

pint  milk.  14  teaspoon  salt. 

Beat  eggs  without  separating  until  thoroughly  mixed ; add 
milk  and  salt.  Put  the  flour  into  a bowl  and  add  gradually  the 

egg  and  milk,  stirring  all  the  while.  Then  put  the  whole 

through  a fine  strainer.  Have  ready  iron  gem  pans,  greased 
and  very  hot ; fill  them  half  full  of  the  mixture  and  bake  in  a 
moderately  quick  oven  about  30  minutes. 

They  should  pop  to  4 times  their  original  bulk.  These  are 
nice  served  for  breakfast,  or  with  lemon  sauce  as  a dessert. 


14 


THE  EDWARDSVILLE  COOK  BOOK. 


, POP  OVERS. 

Mrs.  L.  T.  Milnor. 

1  cup  flour.  'V2  teaspoon  salt. 

1 egg.  1 cup  milk. 

Sift  flour  and  salt ; beat  egg  very  light,  add  milk,  beat  and 
add  flour,  beat  five  minutes,  until  very  light.  Pour  into  buttered 
muffin  pans  and  bake  half  an  hour. 

MUFFINS. 

Mrs.  J.  F.  Stillwell. 

1 pint  flour  (white  or  graham).  1 egg,  well  beaten. 

2 teaspoons  baking  powder.  cup  butter,  melted. 

Y2  teaspoon  salt  (scant).  % cup  sweet  milk. 

1/4  cup  sugar  (scant). 

Add  the  butter  last. 

WHOFE  WHEAT  MUFFINS. 

Mrs.  Edith  M.  Tuxhorn. 

1 egg,  well  beaten.  1 heaping  teaspoon  baking  pow- 

1 cup  sweet  milk.  der  sifted  with  flour. 

1 tablespoon  melted  butter.  A little  salt. 

1 1-3  cups  whole  wheat  flour. 

Bake  in  moderate  oven.  ^ 

WAFFLES. 

Mrs.  J.  F.  Stillwell. 

2 cups  flour.  V2  teaspoon  salt. 

3 eggs.  1 cup  milk. 

1 tablespoon  butter.  2 teaspoons  baking  powder. 

Beat  the  yolks  of  eggs,  add  the  milk,  then  stir  in  the  flour 
add  the  butter,  melted,  and  beat  hard  for  a few  minutes ; now 
add  the  baking  powder  and  the  stiffly  beaten  whites  of  the 


BREAD. 


15 


eggs.  Have  waffle  irons  very  hot  and  grease  weU  each  time 
before  filling. 

BAKING  POWDER  BISCUITS. 

Mrs.  Ben  Johnson. 


1 pint  flour. 

1-3  teaspoon  salt. 
1 cup  milk. 

1 teaspoon  baking  powder. 
1 scant  tablespoon  lard. 

RYE  DROP  CAKES. 
Mrs.  L.  M.  Armstrong. 


IV2  pints  rye. 
1 egg. 

1 teaspoon  soda. 

Milk  or  water  to  make  a batter 

Y2  pint  flour.  to  drop  from  a spoon, 

2 teaspoons  cream  tartar. 

SWEET  MILK  WAFFLES. 

Mrs.  L.  M.  Armstrong. 

3 tablespoons  melted  butter.  3 teaspoons  baking  powder. 

1 quart  sweet  milk.  Flour  enough  to  make  a stiff 


3 eggs. 

batter. 

SOUR 

MILK  WAFFLES 

1 quart  flour. 

1 pint  sour  milk. 

V2  teaspoon  soda.  1 teaspoon  baking  powder. 

3 tablespoons  melted  butter. 

WAFFLES. 

Mrs.  W.  A.  Richardson. 


2 cups  sweet  milk. 

3 cups  sifted  flour. 

1 tablespoon  butter. 

2 eggs. 

3 teaspoons  baking  powder. 
1 teaspoon  salt. 

16 


THE:  EiDWARDSVlLLE  COOK  BOOK. 


Mix  together  the- milk,  melted  butter,  and  beaten  yolks  of 
eggs;  then  add  the  flour,  baking  powder  and  salt  sifted  to- 
gether. Last,  add  the  whites  of  eggs,  beaten  stiff. 


OATMEAL  BREAD. 


Mrs.  Edith  M.  Tuxhorn. 


1 pint  boiling  water. 

1 cup  oatmeal  (rolled  oats). 
Flour  to  make  a very  stiff  bat- 
ter. 


y2  cake  yeast. 

1 tablespoon  butter. 

2 tablespoons  molasses. 

teaspoon  salt. 


Pour  the  boiling  water  over  the  oatmeal  and  let  it  stand  one 
hour;  soak  the  yeast  in  cup  warm  water,  add  the  other  in- 
gredients to  make  batter  as  stiff  as  can  be  stirred  with  spoon. 
Set  this  mixture  at  night,  and  in  the  morning  put  into  2 small 
pans,  let  rise  again,  and  bake.  If  the  batter  is  stiff  enough  at 
night,  no  flour  need  be  added  in  the  morning. 


PHILADELPHIA  CINNAMON  ROLLS. 

Mrs.  F.  W.  Wolf. 

1 small  cup  lard.  2 eggs. 

y^  cup  sugar.  1 pint  milk. 

1 cake  compressed  yeast. 

Beat  lard,  eggs  and  sugar  light.  Dissolve  yeast  in  half  cup 
warm  water,  add  milk  and  about  i quart  flour  for  sponge.  The 
next  morning  add  salt  and  flour  enough  to  make  a not  very 
stiff  dough.  When  light,  roll  out  about  half  inch  thick  and 
spread  with  following  mixture : 

lb.  melted  butter,  almost  as  much  water,  thicken  with 
sugar  and  cinnamon,  spread,  roll  like  jelly  cake,  cut  ip2  inch 
pieces.  Set  on  end  in  greased  pan;  let  rise  in  warm  place.  Bake 
in  moderate  oven  about  a half  hour.  Same  dough  makes  plain 
coffee  cake. 


BREAD. 


17 


TEA  BISCUIT. 

Mrs.  L.  C.  Keowii. 

3 cups  flour.  2 teaspoons  shortening. 

2 teaspoons  baking  powder.  teaspoon  salt. 

1 cup  milk 

Put  2 cups  of  the  flour  in  mixing  bowl,  add  baking  powder 
and  salt ; rub  in  the  shortening ; now  add  milk  and  remaining 
cup  flour,  making  soft  dough.  Roll  out  ^2  hich  thick,  cut  in 
rounds,  then  fold  over  and  bake  in  quick  oven. 


18 


THE  EDWiARDSVILLE  COOK  BOOK. 


ELECTRIC 


THEIR  CONVENIENCE 
MAKES  LAUNDRY 
DAY  A PLEASURE 


THEY  ARE 
A SUCCESS 

Ask  your  neighbor 
who  uses  one. 

Always  Ready 
Always  Hot 


SAVES 

those 

unnecessary 

STEPS 

back  and  forth. 


CAN  BE  USED  ANYWHERE  IN  THE  HOME 


Madison  County  Light  & Power  Co. 

Hillsboro  Avenue, 

Telephone  Main  3.  EDWARDSVILLE,  ILL. 


ADVERTISEMENTS. 


19 


You  are  living  in 

AN  AGE  OF 
ELECTRICITY 


Electricity 

Produces  Heat 

FOR  COOKING 

without  Ash,  Soot, 
Smell,  Flame,  or 
Gas  of  any  kind. 

LET  US 

SHOW  YOU 

our  Electric  Stove, 
Curling  Iron, 
Water  Heater, 
Heating  Pad, 
Coffee  Percolator. 


ONE  OF  THE  MANY 
HOUSEHOLD 
ELECTRIC  DEVICES 


EASY  TO  OPERATE  AND  COST  BUT  LITTLE. 


Madison  County  Light  & Power  Co. 

Office— Hillsboro  Avenue  EDWARDSVILLE,  ILL. 


20 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  II. 

MEATS. 


“Some  hae  meat  tnat  canna  eat, 

And  some  would  eat  that  want  it, 

But  we  have  meat  and  we  can  eat, 

Sae  let  the  Lord  be  thankit.” 

— Burns. 

FAMOUS  CHICKEN  PIE. 

Mrs.  E.  J.  Jeffress. 

Cover  the  chicken  with  water,  (a  full  grown  hen  is  best,)  let 
cook  slowly  until  two-thirds  done.  Salt  the  broth  to  taste  and 
cook  until  the  meat  will  fall  from  the  bones.  Remove  from 
the  broth;  take  out  the  bones  and  lay  tlie  meat  in  bottom  of 
baking  dish;  Now  prepare  a sauce  as  follows: 

Sauce — Melt  3 tablespoons  butter,  add  to  it  3 tablespoons 
flour,  a little  pepper,  mix  and  add  i cup  warm  and  4 cups  hot 
broth,  cook  to  a bu1)bling,  then  add  i cup  hot  cream  or  milk, 
pour  this  into  baking  dish  over  chicken,  reserving  enough 
sauce  for  the  gravy  bowl.  Set  in  oven  to  keep  to  a cooking 
point  while  you  make 

CRUST  FOR  PIE. 

2^/4  cups  flour  in  bowl.  2 scant  teaspoons  baking  pow- 

2 tablespoons  shortening  well  der. 

rubbed  into  flour.  • 1 egg,  beaten,  to  which  add  1 

y2  teaspoon  salt.  cup  milk. 

Stir  this  into  flour  to  make  a thick  batter  which  spread  over 
chicken,  and  bake. 


MEATS  AND  POULTRY. 


21 


CHICKEN  PIE. 

Mrs.  N.  O.  Nelson. 

Pastry — 

3 full  cups  flour.  yz  teaspoon  salt. 

4 even  tablespoons  lard.  2 teaspoons  baking  powder. 

Milk  for  batter. 

Sift  flour,  salt  and  baking  powder  together;  add  lard  and 
milk  or  water  to  make  the  consistency  of  biscuit  dough.  Mix 
well,  but  do  not  knead.  Take  over  half,  roll  out  thicker  than 
pie  crust ; have  well  greased  a two  gallon  earthen  pan,  line  it  to 
the  top  with  this  crust.  Cut  a young  chicken — six  months  old 
is  the  best  age  for  pie — as  for  frying;  place  a layer  of  chicken, 
pepper  and  salt,  a sprinkle  of  onion  and  breakfast  bacon  or 
pickled  pork  cut  fine,  then  two  or  three  handfuls  of  Irish  pota- 
toes, sliced  very  thin,  a little  more  salt  and  pepper.  Pinch 
off  a piece  of  the  remaining  dough ; roll  very  thin,  cut  in  dia- 
mond shapes  and  put  three  or  four  over  potatoes  ; then  another 
layer  of  chicken,  etc.,  until  all  the  chicken  is  used. 

Roll  out  the  remaining  dough  until  large  enough  to  cover 
top  of  pan ; cut  an  X cross  in  centre  place  over  top  of  pan ;' 
turn  down  well  all  around.  Put  a piece  of  butter  the  size  of  an 
egg  Over  the  opening  in  the  top  crust.  Place  crock  in  oven, 
fill  with  boiling  water,  pouring  it  in  over  the  butter.  Cook 
slowly  for  two  hours.  If  crust  inclined  to  become  too  brown 
put  paper  over  it.  When  ready  to  serve,  pin  a large  napkin 
around  the  crock  and  place  on  the  table  with  a heavy  plate 
underneath. 


OVEN  ERIED  CHICKEN. 

Mrs.  W.  R.  Prickett. 

Cut  the  chicken  up  as  for  frying.  Salt  and  pepper  each  piece 
and  roll  well  in  flour.  Place  in  the  baking  pan  with  3 heaping 
tablespoons  of  butter  and  a cup  of  water.  Have  the  oven  hot 
when  the  chicken  is  put  in  and  let  it  remain  until  it  is  browned 


22 


THE  EDWARDSVILLB  COOK  BOOK. 


on  top.  Turn  the  pieces  over  to  have  it  all  well  browned  and 
pour  into  the  pan  4 cups  of  boiling  water  into  which  one  table- 
s])oonful  of  sugar,  and  a little  salt  and  pepper  have  been  stirred. 
Keep  basting  the  chicken  as  the  pieces  dry  on  top,  adding  more 
water  as  necessary.  When  it  is  done  remove  chicken  to  plat- 
ter and  place  baking  pan  on  top  of  stove,  and  slowly  add  one 
cup  of  hot  milk  to  the  gravy.  If  the  chicken  is  well  basted  it 
will  be  brown  and  moist  and  the  gravy  can  be  thinned  with 
milk  or  water. 

FRENCH  BROILED  CHICKEN. 

Mrs.  S.  T.  Robinson. 

Take  a 2 pound  chicken,  wash  and  split  down  back,  salt  well 
Put  a large  cook  spoon  full  of  half  lard  and  half  butter  in  a 
skillet  and  let  it  get  hot,  spread  chicken  in,  open  side  down. 
Cover  with  lid,  , fitting  inside  and  closely.  Weight  lid  down. 
Turn  ocasionally  and  cook  rather  slowly  until  done.  Requires 
about  40  minutes. 

FRIED  CHICKEN. 

Mrs.  M.  S.  Nix. 

Take  a spring  chicken  of  about  3 lbs.,  scald  in  water  a little 
hotter  than  your  hand  will  bear  (this  will  take  a little  longer  to 
scald),  rub  the  feathers  off  with  your  hand,  wash  in  plenty  of 
cold  water ; cut  up  and  wash  in  very  cold  water,  wipe  dry,  salt 
and  pepper  to  taste ; sprinkle  flour  over  until  perfectly  covered. 
Have  a skillet  full  of  lard,  very  hot,  put  in  chicken,  turning 
until  a beautiful  brown.  Do  not  let  it  be  over  one  hour  from 
the  time  the  chicken  is  killed  until  it  is  on  the  table,  to  have 
perfect  success. 

CHICKEN  BROWN  STEW. 

Mrs.  S.  T.  Robinson. 

Mrs.  J.  T.  Keller,  St.  Louis. 

Put  your  dinner  pot  on  the  stove,  a flat  bottom  preferred. 
Put  into  this  a cookspoon  of  lard,  the  same  of  flour,  a little 


MEATS  AND  POULTRY. 


23 


chopped  onion.  Stir  constantly  until  this  is  quite  brown ; have 
your  chicken  jointed  and  drop  into  this.  Stir  well ; pour  over 
enough  water  to  cover.  Put  lid  on  and  let  cook  slowly  until 
dinner.  Salt  and  pepper  to  taste.  Old  or  young  chicken  may 
be  used.  I prefer  old.  I use  lard  in  preference  to  butter  be- 
cause it  burns  less  easily.  If  chicken  very  fat  use  less  lard.  If 
you  try  this  once  you  will  try  it  twice. 


CHICKEN  CROQUETTES. 
Mrs.  Ritchey  G.  Early. 


1 CUD  cream  or  milk. 

1 lump  butter,  size  of  egg. 

1 cup  fine  bread  crumbs. 

1 pint  finely  chopped  cooked 
chicken. 


1 tablespoon  flour. 

A bit  of  minced  onion  or  parsley 

1 teaspoon  salt. 

V2  teaspoon  pepper. 

2 eggs. 


Heat  cream,  when  boiling  add  flour  and  butter  creamed,  let 
it  boil  up  thick.  Remove  from  fire  and  when  cool  mix  in  the 
other  ingredients,  the  beaten  eggs  last.  Elour  the  hands  and 
make  up  into  small  round  flat  cakes ; dip  in  egg  and  bread 
crumbs  and  fry  in  lard  and  butter  mixed.  When  a light  brown 
take  up  and  lay  on  brown  paper  to  absorb  grease.  Serve  hot. 


CHICKEN  CUTLETS. 


E.  L.  Ives,  Omaha,  Nebraska. 

14  cup  flour.  1-3  cup  butter. 

1 cup  stock.  1-3  cup  cream. 

1 beaten  egg.  1 pint  chopped  chicken. 

Cook  together  and  season.  When  cold  form  into  cutlets, 
dip  in  egg  and  bread  crumbs  and  bake  until  brown.  Eill  the 
spaces  on  platter  with  peas. 


CHICKEN  CROQUETTES. 

Mrs.  N.  O.  Nelson. 

Boil  a large,  old,  fat  chicken  until  quite  tender ; when  cold, 
pick  to  pieces  and  chop  very  fine.  Take  i set  calves  brains, 


24 


THE  EDWARDSVILLE  COOK  BOOK. 


place  them  in  salt,  water  20  or  30  minutes  to  draw  out  the 
blood  ; then  place  on  stove  in  cold  water  and  as  soon  as  they; 
raise  the  boil,  lift  them  off  and  take  from  them  any  discolora^ 
tion.  Mix  them  with  the  cho]:>ped  chicken;  then  season  with 
salt,  pepper  and  nutmeg’,  juice  of  one  lemon,  some  onion  juice 
or  grated  onion  and  a melted  piece  of  butter  the  size  of  an  egg. 
A little  celery  or  parsley  chopped  fine  adds  to  the  flavor.  Last 
of  all  add  enough  thick  sweet  cream  to  make  a dough  so  soft 
that  it  is  hard  to  form  the  croquettes.  Set  the  croquettes  in  a 
cool  place,  at  least  an  hour  before  frying.  Dip  in  yolk  of  egg 
and  cracker  meal  and  fry  in  boiling  lard.  Serve  with  peas. 

BOUDINS. 

Mrs.  Travous. 

Chop  cold  cooked  chicken  fine,  measure,  and  to  every  pint 
add  a tablespoon  butter,  two  of  dried  bread  crumbs,  ^ cup 
stock  or  boiling  water,  2 eggs,  slightly  beaten,  salt  and  pepper 
to  taste.  Put  these  ingredients  into  a saucepan  and  stir  over 
the  fire  for  a moment  until  thoroughly  mixed. 

Fill  custard  cups  two-thirds  full  with  the  mixture ; set  in  bak- 
ing pan,  half  filled  with  boiling  water  and  bake  in  moderate 
oven  20  minutes.  When  done  turn  out  carefully  on  a heated 
dish  and  pour  cream  sauce  around  them.  Any  cold  roast  or 
poultry  can  be  used  in  this  way. 

Cream  Sauce  for  Boudins — Melt  i tablespoon  butter,  add 
one  of  flour,  then  pint  cream  or  milk,  stir  continually  until 
it  boils,  add  34  teaspoon  salt  and  a dash  of  pepper  and  it  is 
ready  for  use. 

CHICKEN  OR  TURKEY  DRESSING  (English.) 

Mrs.  E.  Forman. 

To  1 pint  bread  crumbs  add  1 egg. 

1 teacup  suet,  chopped  fine,  1 teaspoon  pepper  (about). 

Salt  to  taste  and  chopped  parsley  for  seasoning,  if  possible ; 
otherwise  a little  sage.  Mix  with  sour  milk  and  add  a pinch  of 
soda  dissolved  in  warm  water. 


MEATS  AND  POULTRY. 


25 


SAUTED  SQUAB. 

Mrs.  H.  H.  Forman. 

Take  the  squab  before  old  enough  to  be  on  the  wing.  Pick 
dry,  split  down  back,  but  leave  breast  whole.  Wash,  drain, 
salt  and  pepper,  dredge  with  flour  and  put  in  pan  with  small 
quantity  of  hot  lard  and  a little  butter.  Fry,  not  too  quick 
until  nicely  browned,  turning  frequently.  When  brown,  add  a 
little  flour  to  absorb  the  fat  and  to  this  enough  hot  water  to 
form  a gravy.  Set  back  to  steam  until  tender. 

BELGIUM  HARE  FRICASSE. 

Mrs.  H.  H.  Forman. 

Joint  the  hare,  wash  and  drain,  salt  and  pepper,  using 
cayenne  pepper,  dredge  with  flour.  Have  pan  half  full  of  hot 
lard ; fry  quickly  to  a golden  brown,  turning  frequently.  When 
brown,  pour  off  most  of  the  grease,  and  add  a small  quantity 
of  flour  to  absorb  the  remaining  fat,  then  add  a cup  of  boiling 
water  and  a tablespoon  of  vinegar  and  set  back  to  steam  until 
tender. 


LUNCH  DISH. 

Mrs.  J.  F.  Stillwell. 

Take  a dozen  raw  potatoes  and  slice  thin ; i large  onion 
chopped  fine,  any  kind  of  cold  roast  meat  and  the  brown  gravy, 
well  seasoned.  Lay  in  alternate  layers  in  a baking  dish,  hav- 
ing a layer  of  potatoes  on  top.  Fill  the  dish  with  hot  water 
and  bake  slowly  3 hours. 

GRAVY  FOR  BEEFSTEAK. 

Mrs.  W.  R.  Prickett. 

Have  the  skillet  smoking  hot  before  anything  is  placed  in  it. 
Put  in  the  steak  and  sear  it  on  both  sides  as  rapidly  as  possible, 
salting  and  peppering  at  the  same  time.  Have  ready  a heap- 
ing tablespoon  of  butter,  measured  before  it  is  melted.  Pour 


26 


THE  EDWARDSVILLE  COOK  BOOK. 


in  the  butter  and  turn  the  steak  in  it,  until  cooked  to  your  sat- 
isfaction. Place  the  steak  on  a platter  and  add  3 tablespoons 
of  hot,  clear  coffee  with  a pinch  of  sugar  to  the  gravy.  Stir 
well  together  and  pour  over  the  steak.  More  butter  can  be 
added  if  more  gravy  is  desired. 

SPANISH  STEAK. 

Mrs.  Clare  Prickett  Jones. 

Select  a round  steak  and  hack  it  well  on  both  sides  with  a 
sharp  knife.  Put  it  in  a baking  pan,  and  over  it  spread  a layer 
of  sliced  onions,  which  have  been  par-boiled  and  drained  twice. 
Over  them  pour  a pint  of  stewed  tomatoes,  and  sprinkle  with 
2 teaspoonfuls  of  grated  cheese.  Season  with  salt  and  pepper 
and  bake  in  a moderate  oven  until  meat  is  tender. 

BEEF  A-LA-MODE. 

Mrs.  S.  T.  Robinson. 

Take  6 or  7 pounds  rump  beef  and  into  deep  incissions,  made 
about  one  inch  apart,  put  little  thin  squares  of  bacon,  cut  thin, 
also  I clove,  i allspice,  a little  cayenne  and  piece  of  chopped 
onion,  salt  on  both  sides,  lay  in  deep  crock,  cover  with  vinegar 
and  let  stand  36  or  48  hours.  Drain  off  all  liquor.  Heat  a 
large  cookspoon  butter  in  deep  pot,  put  in  meat  and  let  it 
simmer  slowly,  turning  occasionally  until  done.  Requires  2 
or  3 hours.  To  make  gravy  put  a tablespoon  dry  flour  into 
bottom  of  pot,  just  before  taking  up.  Serve  hot  or  cold. 

BROWNED  MINCE  OF  BEEF. 

Mrs.  W.  H.  Hall. 

Take  some  left  over  cold  roast  beef,  mince  very  fine  and  mix 
with  it  much  mashed  potato ; season  with  pepper,  salt, 

mustard  and  catsup,  add  one  cup  of  gravy ; work  together  and 
make  very  hot  in  sauce  pan.  Put  in  dish,  cover  with  fine  bread 
crumbs,  and  brown  quickly  in  oven.  Add.  a little  butter  to  top 
as  it  begins  to  brown. 


MEATS  AND  POULTRY. 


27 


BEEF  LOAF,  ONION  SAUCE. 


Mrs.  Edith  M.  Tiixhorn. 


2 cups  cold  beef,  minced  very 
fine. 

1  heaping  tablespoon  butter. 
V2,  cup  beef  stock  or  milk. 

3 beaten  eggs. 


1 saltspoon  salt. 

1/^  saltspoon  each  pepper  and 
nutmeg. 

2 crackers  rolled  fine. 


Mix  well,  form  into  oblong  loaf  and  bake  in  granite  pan. 
Baste  until  nearly  done  with  butter  and  water ; then  pour  over 
it  the  onion  sauce  and  bake  ten  minutes  longer. 

Onion  Sauce — 2 tablespoons  chopped  onion,  2 tablespoons 
butter  and  i teaspoon  flour,  brown  well  and  add  i cup  soup 
stock  or  left  over  meat  gravy,  ^ teaspoon  salt,  i tablespoon 
made  mustard  and  2 gratings  of  lemon  peel.  Boil  all  togetlici 
2 or  3 minutes  and  pour  over  the  loaf. 


BEEF  LOAF. 
Mrs.  C.  C.  Corbett. 


31/^  pounds  lean  chopped  beef. 

6 spda  crackers,  rolled  to  a pow- 
der. 

Butter  size  of  an  egg,  warmed  a 
little. 

4  tablespoons  sweet  cream. 


3  eggs  beaten  together. 

1 nutmeg,  grated. 

3 teaspoons  salt. 

1 teaspoon  black  pepper. 

1 tablespoon  sweet  marjoram. 


Mix,  knead  well  and  make  into  two  rolls  on  flowered  board. 
Put  in  pan  with  a little  water  and  butter  and  bake  one  hour  and 
a half.  Baste  frequently  and  when  brown  on  one  side,  turn. 


BEEF  FLANK  STEAK  ROAST. 

Mrs.  E.  L.  Goodknight,  Lincoln,  Illinois. 

Take  i flank  steak;  make  dressing  of  bread  and  butter,  salt, 
pepper  and  sage ; spread  the  dressing  on  the  steak  and  roll  it 
up ; tie  with  a cord,  roast  in  the  oven  till  tender. 


28 


THE  EDWARDSVILLE  COOK  BOOK. 


VEAL  LOAF. 

Mrs.  G.  B.  Crane,  Chicago,  Illinois. 

1V2  lbs.  chopped  pork.  3 eggs. 

1Y2  lbs.  beef  off  the  round.  teaspoon  allspice  or  a little 

214  dry  “wasser  week”  (baker’s  chopped  onion, 
buns)  soaked.  Salt  and  pepper  to  taste. 

Mix  well,  form  into  a loaf  and  bake  as  you  would  a roast. 

LIVER  LOAF. 

Mrs.  F.  Y.  Ferree. 

Parboil  2 or  3 pounds  liver,  grind  it  and  add  a beaten  egg, 
2 rolled  crackers,  a little  butter  and  a stick  or  two  chopped 
celery,  season  with  salt,  pepper  and  a dash  of  cinnamon,  clove, 
nutmeg  and  celery  seed.  Mix,  using  a little  water,  form  into 
loaf  and  bake.  Fill  pan  half  way  up  sides  of  loaf  with  water 
and  baste  frequently.  ■ 


PRESSED  VEAL. 

Mrs.  S.  T.  Robinson. 

Twenty-five  cents  worth  of  knuckle  of  veal.  Cook  until  it 
falls  apart  in  on^y  sufficient  water  to  have  very  little  liquor,  left 
when  done.  Shred  the  meat,  season  with  salt,  pepper  and 
thyme,  adding  ^he  liquor.  Have  ready  2 hard  boiled  eggs, 
slice  them  and  pack  the  meat  and  eggs  in  alternate  layers  in  a 
round  quart  mo;dd.  Put  a weight  on  top  and  set  aside  in  cold 
place  at  least  6 hours.  Remove  from  mould  and  serve  sliced. 

PRESSED  VEAL. 

Mrs.  O.  T.  Dunlap. 

Steam  slowly  4 pounds  veal  and  chop  fine.  Boil  the  liquid 
down  to  a cup  fidl,  add  butter  the  size  of  an  egg,  a teaspoon 
pepper,  a little  allspice,  i well  beaten  egg.  Stir  through  the 


MEATS  AND  POULTRY. 


29 


meat;  salt  to  taste.  Slice  hard  boiled  eggs  into  a mold  and 
press  in  the  meat.  Garnish  with  parsley  or  celery. 


SCOTCH  WOODCOCK. 

Mrs.  G.  B.  Crane^  Chicago,  Illinois. 

6 hard-boiled  eggs,  coarsely  2 tablespoons  butter. 

chopped.  1 tablespoon  flour. 

V2  pint  milk.  1 tablespoon  anchovy  sauce. 

Pinch  of  cayenne. 

Rub  butter  and  flour  together ; then  pour  over  it  slowly  the 
boiled  milk,  add  the  sauce  and  cayenne,  mix  all,  then  add  the 
chopped  eggs,  simmer  3 minutes.  Serve  on  toast. 


STEWED  VEAL  WITH  TOMATOES. 

Mrs.  S.  T.  Robinson. 

5 lbs.  veal  ham.  1 heaping  cookspoon  flour. 

1 large  cookspoon  lard.  % can  tomatoes. 

Brown  flour  and  lard  together  in  a pot ; put  in  the  meat,  pour 
over  it  the  tomatoes,  strained  through  colander,  add  salt,  a 
dash  of  red  pepper  and  a pint  of  hot  water,  flavor  with  thyme. 
Cook  2^  hours,  having  only  enough  liquor  left  for  gravy  when 
done.  Serve  with  steamed  rice. 


TOMATO  SAUCE. 

Mrs.  C.  E.  Bates,  Omaha,  Neb. 

1 can  tomatoes.  1 small  onion. 

3 or  4 cloves.  A little  celery  salt. 

Cook,  then  strain.  Thicken  with  flour  and  butter  rubbed  to- 
gether, salt;  add  white  and  red  pepper. 


30 


THE  EDWARDSVILLE  COOK  BOOK. 


YORKSHIRE  PUDDING. 

E.  L.  Ives,  Omaha,  Neb. 

1 pint  milk.  3 cups  flour. 

3 eggs.  A pinch  of  salt. 

Stir  to  a 1)atter  and  pour  into  the  pan  under  roast  of  beef  j/2 
hour  before  lifting.  Serve  separately. 

YORKSHIRE  PUDDING. 

Mrs.  Hatheway,  Alton,  Illinois. 

Beat  3 eggs  very  light,  add  i scant  teaspoon  salt,  i pint  milk. 
Pour  34  cup  of  this  mixture  on  2-3  cup  flour  and  stir  to  a 
smooth  paste,  add  remainder  of  mixture  and  beat  well.  Bake 
in  a pan  set  under  the  beef  which  is  roasting,  so  that  the  drip 
pings  from  the  beef  may  fall  into  it.  Bake  45  minutes ; cut 
into  squares  and  serve  as  a garnish  for  the  beef. 

LIGHT  DUMPLINGS. 

Mrs.  Taylor. 

1 pint  flour.  cler. 

1/^  tablespoon  shortening.  Sweet  milk  to  make  a soft 

1-3  teaspoon  salt.  dough. 

1 heaping  teaspoon  baking  pow- 

Mix  quickly  and  lightly.  Cut  to  proper  size,  form  into  bails 
deftly  and  steam  on  top  of  stewed  chicken  with  only  enough 
liquor  to  make  steam  but  not  boil  up  over  the  dumplings. 
Steam  quickly  15  minutes. 


MEATS  AND  POULTRY. 


31 


EGG  DISHES. 

ITALIAN  EGGS  ON  TOAST. 

Mrs.  E.  W.  Eiegenbaum. 

Boil  8 eggs  fifteen  minutes ; drop  into  cold  water,  then  re- 
move shells.  Separate  whites  from  yolks ; chop  whites  and 
sieve  the  yolks.  Prepare  a cream  dressing : 

2 tablespoons  butter,  melted.  2 cups  warm  milk,  or  half  cream 

tablespoons  flour.  half  milk. 

A little  pepper. 

Cook  to  a bubbling,  stirring  constantly.  Then  turn  into  this 
the  chopped  whites  of  eggs,  and  salt  to  taste.  Have  ready 
slices  of  toasted  bread  on  hot  platter.  Place  a portion  of  the 
dressing  on  each  slice  of  toast.  Sprinkle  the  sieved  yolks  over 
the  top. 


BAKED  EGGS. 

Mrs.  Mary  Haneline,  Monticello,  Illinois. 

Bake  in  gem  tins.  Into  each  tin  put  i teaspoon  butter, 
break  into  this  an  egg,  pepper  and  salt  and  cover  with  cream, 
put  into  oven  and  bake. 


BAKED  EGG  OMELET. 

Mrs.  H.  H.  Eorman. 

3 eggs,  beaten  separately.  cup  flour. 

Butter  % size  of  egg.  1 small  teaspoon  salt. 

Max  flour  to  smooth  paste  with  a little  milk.  Beaten  whites 
should  be  added  last,  and  the  butter  melted  in  hot  frying  pan 
before  omelet  is  turned  in.  Bake  about  15  minutes  in  hot  oven. 


THE  EDWARDSVILLE  COOK  BOOK. 


32 


OMELET. 

Mrs.  Arthur  Dyer. 

1 cup  milk.  1/^  tablespoon  melted  butter. 

1 tablespoon  flour.  A little  salt. 

4 eggs,  beaten  separately. 

Mix  flour,  milk,  salt  and  yelks,  stirring  in  whites  last.  Butter 
skillet,  turn  in  mixture,  cook  on  top  of  stove  about  lo  minutes  ; 
then  set  in  oven  to  brown. 

OMELET  NO.  i. 

Mrs.  E.  Eorman. 

Beat  four  eggs  very  light.  Have  ready  a pan  of  hot  butter, 
pour  the  beaten  eggs  into  it  and  fry  until  a fine  brown  color  on 
under  side.  Fold  over  and  serve  hot. 

OMHLET  NO.  2. 

4 eggs.  1 tablespoon  pounded  cracker. 

1 cup  milk.  1 tablespoon  flour. 

Double  in  four,  or  when  egg  is  placed  on  griddle  scatter  a 
layer  of  finely  chopped  ham,  veal,  or  cold  chicken,  and  fold. 


MEATS  AND  POULTRY. 


33 


34 


THE  ED  WARDS  VILLE  COOK  BOOK. 


I KILLIAN  LORCH,  | 

^ Dealer  in  ’ J 

% SHOES— LADIES’  GENTS’  AND  CH I LDREN’S— ALL  GRADES,  f 
Repairing  Promptly  Done. 

Main  Street.  Overbeck  Building.  # 


PROBST  BROTHERS, 

WHOLESALE  AND  RETAIL  BAKERY. 
Ice  Cream  and  Oysters  at  Wholesale. 
Wedding  Cake  a Specialty. 

Phone  66X. 


H.  F.  BERNIUS, 

HILLSBORO  AVENUE  BAKERY. 

First-Class  Bread,  Pies  Cakes,  Etc. 
Union  Goods. 


Phone  1 X. 


HALLEY  DAIRY  CO.,  | 

PURE  MILK  AND  CREAM  $ 

Always  on  Hand. 

X 

Depot,  Opposite  Dr.  Fiegenbaum’s  Office, 

<$> 

■ ■ ■■■■  — .■■■  . ^ 


FOR  FRESH  ‘^KANDIES”  AND  PURE  CREAM 

VISIT 

ENGLEMAN  BROS.’ 

‘‘KANDY”  KITCHEN  AND  ICE  CREAM  PARLOR. 

Phone  80  K.  Opera  House  Block 


BOSTON  SHOE  REPAIRING  CO. 

•DOES  THE  HIGHEST  GRADE  OF  WORK. 

Don’t  throw  away  your  old  shoes.  I will  fix  them  while  you  wait. 
Marks  Weber’s  Old  Stand.  ABE  SHUPACK. 


ADVERTISEMENTS. 


*X>  *}> 

->  ♦ 


GEORGE  K.  BARNETT, 

MEAT  MARKET. 


Dressed  Poultry,  and  Game  in  Season. 

Vandalia  St.  Phone  94  K. 

JOSEPH  WALTERS, 

FRESH  AND  SALTED  MEATS. 

LARD,  SAUSAGE,  ETC. 

Main  and  Vandalia  Sts.  Phone  131  X. 


W.  J.  GRAINEY, 


MEAT  MARKET. 


229  N.  Main  St. 


Phone  62. 


CHARLES  SCHROEDER, 

Dealer  in 

ALL  KINDS  OF  FRESH  AND  SMOKED  MEATS 
LARD  AND  SAUSAGE. 

Main  St.,  near  Post  Office.  Phone  13. 

MUENCH  & VOGEL, 

FRESH  AND  SALT  MEATS. 

2nd  and  St.  Louis  Sts.  Phone  87  X. 


GEORGE  J.  HANSER, 

Dealer  in 
COAL. 

General  Teaming, 


Kansas  St. 


Telephone  107  X. 


36 


THE  EDWARDSVII^-LE  COOK  BOOK. 


CHAPTER  III. 

FISH. 


“No  fisher 
But  a well  wisher 
To  the  game.  — Scott 

PLANKED  WHITEEISH. 

Mrs.  W.  O.  Paisley,  Lincoln,  Illinois. 

Have  an  inch  basswood  or  cottonwood  board  cut  to  a size 
a little  larger  than  the  fish.  Use  one  that  is  well  seasoned,  and 
if  the  bass  or  cottonwood  cannot  be  had,  be  sure  to  use  a wood 
with  no  resin  in  it.  Take  a whitefish,  clean  and  split  it  open; 
place  on  the  plank,  skin  side  down ; season  with  salt  and  pep- 
per, and  baste  with  butter.  Bake  in  moderate  oven  a1)OUt  30 
minutes.  When  done,  garnish  with  creamed  potatoes  and 
again  place  in  oven  and  brown,  after  which  trim  the  edges  with 
parsley  and  thin  slices  of  lemon.  Serve  at  once  on  the  plank. 

BAKED  RED  SNAPPER. 

Mrs.  S.  T.  Robinson. 

Score  a 4 pound  fish  an  inch  and  a half  apart ; lay  strips  of 
bacon  in  the  incissions.  Spread  over  a tablespoon  butter,  add 
34  pint  water  and  salt;  bake  on  a cloth  for  convenience  in  re- 
moving from  pan.  Half  an  hour  or  40  minutes  should  cook  iU 
When  done  pour  off  licpior  for  sauce;  if  not  >)4  pint,  add  water. 

Sauce — Mix  a tablespoon  flour  with  a little  of  the  liquor 
cooled ; add  balance  and  boil  to  thick  cream ; add  a hard  boiled 
egg,  chopped,  and  a little  parsley. 


FISH. 


SALMON  ON  TOAST— A BREAKFAST  DISH. 

M!rs.  W.  O.  Paisley,  Lincoln,  Illinois. 

Have  some  squares  of  toast  prepared  on  a platter ; melt  a 
tablespoon  butter  in  a pan  and  stir  in  a tablespoon  of  flour  ana 
a pint  of  milk ; when  it  begins  to  thicken,  stir  in  a teacup  of 
minced  salmon ; pour  over  the  toast  and  serve  warm. 

BAKED  FISH. 

Mrs.  J.  W.  Derr,  Lincoln,  Illinois. 

A white,  or  any  good  sized  fish  3 pounds  or  more,  clean, 
rinse  and  wipe  dry.  Sprinkle  salt  and  pepper  inside  and  out. 
Make  a dressing  of  pints  dry  bread,  moistened  with  tomato 
juice  and  one  cup  chopped  celery.  Fill  the  fish  with  dressing 
and  sew  or  tie  up.  Flour  slightly  and  lay  on  celery  stalks  and 
bits  of  butter  and  bake  ij/2  hours  in  pints  water. 

CODFISH  BALLS. 

Mrs.  G.  K.  Pegram,  Lincoln,  Illinois. 

Soak  codfish  over  night.  In  the  morning  shred  fine;  pour 
on  enough  boiling  water  to  cover ; after  boiling  a few  minutes 
drain  and  put  on  other  hot  water;  cook  ^ hour;  when  done 
add  ^ pint  milk,  butter  size  of  an  egg,  and  a tablespoon  flour 
mixed  in  the  milk.  When  cold  make  into  balls,  roll  in  cracker 
or  bread  crumbs  and  brown  in  boiling  lard. 

FRIED  OYSTERS. 

Mrs.  J.  A.  H.,  Paris,  Ky. 

Drain  fine  large  oysters  on  a towel,  season  with  salt  and 
pepper  and  roll  in  cracker  powder,  first  dipping  them  in  well 
beaten  egg.  Have  a frying  pan  of  boiling  lard  and  fry  a pretty 
brown.  Serve  on  dish  garnished  with  parsley. 


38 


THE  EDWIARDSVTLLE  COOK  BOOK. 


SCALLOPED  OYSTERS. 

Mrs.  E.  A.  Keller. 

Putter  a deep  baking  dish;  place  upon  the  bottom  a layer  of 
oysters,  sprinkle  them  with  cracker  crumbs  until  they  are  quite 
concealed,  add  a little  pepper  and  salt  and  small  bits  of  butter 
here  and  there.  Add  another  layer  of  oysters  and  then  more 
cracker  crumbs  and  seasoning  and  so  continue  in  alternation 
until  dish  is  full,  ending  with  crumbs.  Moisten  generously 
with  milk ; bake  in  quick  oven  and  serve  at  once  in  baking  dish. 

OYSTER  OMELET. 

Mrs.  H.  E.  Wakeman,  Lincoln,  Illinois. 

Put  about  25  oysters  into  a saucepan  and  cook  slowly  until 
the  gills  are  curled,  drain,  saving  the  liquor ; put  a tablespoon 
butter  into  a saucepan ; when  melted  add  i tablespoon  flour,  ^2 
teaspoon  salt  and  ^4  teaspoon  pepper;  measure  liquor  and  add 
milk  to  'make  ^ pint.  Stir  until  thickened,  add  the  oysters ; 
make  a plain  omelet  and  pour  upon  it  the  oyster  sauce.  Serve 
at  once. 

BROILED  MACKEREL. 

Mrs.  S.  T.  Robinson. 

In  the  evening  wash  mackerel  well  in  several  waters  and  soak 
over  night.  In  morning  heat  skillet  well,  use  heaping  table- 
spoon, half  lard,  half  butter,  when  hot  place  mackerel  in  pan 
open  side  down.  Turn  two  or  three  times  until  done.  Serve 
with  butter  gravy  in  which  it  was  cooked,  poured  over. 

BROILED  MACKEREL. 

Mrs.  H.  II.  hMrman. 

Soak  over  night  with  open  side  down.  In  morning,  rinse 
and  suspend,  head  down  to  drain.  Place  in  wire  broiler  over 
a hot  bed  of  coals,  turning  often.  Remove  to  hot  platter; 
season  with  pepper  and  butter  and  garnish  with  parsley. 


FISH. 


39 


DEVILED  CRABS. 


Mrs.  J.  E.  Stillwell. 


Y2  cup  milk, 

1 small  can  crab  meat. 

1/4  teaspoon  salt. 

Little  nutmeg,  mustard  and  pep- 
per. 


teaspoon  lemon  juice. 

1 tablespoon  butter. 

1 tablespoon  flour. 

V2  tablespoon  chopped  parsley. 

2 yolks  of  eggs,  boiled  hard. 


To  the  hot  milk  and  melted  butter  add  the  flour  and  cook 
two  minutes ; add  crab  meat,  shredded,  and  the  seasonings, 
lemon  juice  and  yolks  of  eggs,  sieved.  Eill  shells,  cover  with 
crumbs  and  butter,  and  bake  in  hot  oven  about  15  minutes  or 
until  brown.  This  fills  g shells. 


SALMON  LOAE. 

Mrs.  I.  C.  Sanders. 

1 can  salmon.  1 egg. 

6 crackers,  rolled  flne.  Salt. 

V2  cup  milk. 

Pick  the  salmon  apart  well  with  a fork,  add  crackers,  the 
egg  well  beaten ; mix  thoroughly,  adding  milk  last ; salt  to 
ta'ste.  Mold  into  a loaf,  dust  with  a portion  of  the  rolled 
crackers,  put  small  pieces  of  butter  over  top.  Bake  about  i 
hour,  using  as  little  water  as  possible.  Can  be  used  for  cro- 
quettes. 


SALMON  TURBOT. 

Miss  Carrie  Wolf. 

1 can  salmon.  4 tablespoons  melted  butter. 

1 cup  bread  crumbs.  'Salt  and  pepper  to  taste. 

4 eggs,  well  beaten. 

Stir  all  together,  turn  into  greased  pan  and  steam  i hour. 
4 tablespoons  milk  is  a good  addition. 

Sauce — cup  cream  or  milk,  put  on  to  boil  and  when  boiling 
thicken  with  i tablespoon  flour,  wet  with  oil  that  IS  turned 


40 


THE  EDWARDSVILLE  COOK  BOOK. 


from  the  fish  when  can  is  opened,  i tablespoon  melted  butter, 
yolk  of  1 egg;  .stir  all  together  and  put  in  the  boiling  milk. 
Then  turn  loaf  on  a platter  and  pour  sauce  over  it. 

GREEN  PEPPERS  STUEEED  WPm  SHRIMPS  (Indian 

Style.) 

Mrs.  J.  T.  Keller,  St.  Louis. 

8 green  peppers.  1 tablespoon  curry  powder. 

2 cups  boiled  rice.  2 tablespoons  butter. 

16  shrimps,  peeled  and  broken  cup  chicken  broth, 
into  small  bits.  1 onion 

Plunge  the  peppers  into  hot  fat ; let  stand  a moment  or  two. 
then  remove  and  with  a cloth  rub  off  skin  ; cut  around  the  pep^ 
pers  a little  way  from  stems  and  take  out  the  pieces  with  stems 
attached.  Remove  partitions  and  seeds,  chop  onion  and  pep- 
per trimmings  fine,  discarding  stems  ; let  these  cook  with  the 
curry  powder  and  butter  until  well  softened,  but  not  browned. 
Add  rice,  shrimps  and  broth ; mix  thoroughly  and  use  to  fill 
the  peppers,  adding  salt  if  needed ; set  peppers  on  rounds  of 
toast  in  buttered  gratin  dish  and  let  cook  lo  or  15  minutes  or 
until  very  hot. 

SALMON  CROQUETTES 
Miss  Alice  Fangenroth. 

1 pound  salmon.  fine. 

2 eggs,  beaten  light.  cup  cracker  crumbs. 

2 potatoes,  boiled  and  mashed  Salt  and  pepper  to  taste. 

Roll  in  balls  and  fry  like  doughnuts.  Good,  very  good. 

SALMON  LOAF. 

Mrs.  E.  Safford. 

iSalt  and  pepper  to  taste. 

A little  each  of  minced  parsley, 
cayenne  and  lemon  juice. 


1 can  salmon. 

3 eggs. 

y^  cup  bread  crumbs. 
1/4  cup  melted  butter. 


FISH. 


41 


Flake  the  salmon,  add  beaten  yolks  of  eggs  and  other  ingre- 
dients and  lastly  the  whites  of  eggs  beaten  stiff.  Bake  in  hot 
oven  3/2  hour;  serve  with  drawn  butter  sauce  to  which  add  2 
hard  boiled  eggs. 


SALMON  PUDDING. 

Mrs.  O.  T.  Dunlap. 

1 can  salmon.  2 eggs,  beaten. 

V2  teaspoon  salt.  1 cup  hot  milk. 

V2  teaspoon  pepper.  1 tablespoon  butter. 

1 cup  bread  crumbs. 

Remove  all  skin  and  bones  from  the  fish.  Rub  it  fine  with 
potato  masher ; melt  the  butter  in  the  milk ; add  seasoning  and 
bread  crumbs  ; mix  with  the  fish,  stir  in  eggs  ; steam  i hour  in 
buttered  mold.  Serve  with  a cream  sauce  to  which  a little 
chopped  parsley  and  red  pepper  have  been  added. 

SALMON  LOAF. 

Miss  Katherine  Pogue. 

1 can  salmon.  4 eggs,  beaten  very  light. 

Salt  and  pepper  to  taste.  4 tablespoons  melted  butter. 

Stir  all  together,  turn  into  a greased  pan,  and  steam  i hour. 

Sauce — 

1 cup  cream  (or  milk).  1 tablespoon  flour  (wet  with 

1 tablespoon  melted  butter.  oil). 

1 yolk  of  egg. 

Put  milk  on  to  boil,  when  boiling  thicken  with  the  flour,  add 
butter  and  egg.  Turn  loaf  on  a platter  and  pour  the  sauce 
over  it. 


42 


THE  EDWARDSVILLE  COOK  BOOK. 


LONG  & FLYNN  S 

HIGH  CLASS 

GROCERIES 

LOWEST  PRICES 

219  NORTH  AAIN  ST. 
EDWARDSVILLE,  ILLINOIS. 


ADVERTISEMENTS. 


43 


IF  THE  BEST  IS  WANTED 

DRINK 


OWL 

DRY 


BRAND 

ROASTED 


COFFEES. 


Use  our  Spices  and  Teas  if  you  appreciate  strictly  pure, 
wholesome  goods.  We  guarantee  all  of  our  Coffee, 
Spices  and  Tea  to  conform  to  the  National,  or  any  other 
Pure  Food  Laws.  For  sale  by  all  dealers  who  appreci- 
ate THE  BEST. 


MEYER  BROS.  COFFEE  & SPICE  CO, 


ST.  LOUIS,  MO. 


44 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  IV. 

SOUPS. 

Soup  meat  should  be  put  to  cook  in  plenty  of  cold  water  and 
allowed  to  simmer,  not  boil.  Take  off  scum  as  it  rises. 

NOODLES. 

1 egg.  2 tablespoons  water. 

A pineh  of  salt. 

Stir  in  all  the  flour  it  will  take.  Roll  as  thin  as  you  possibly 
can ; hang  over  a chair  back  on  a napkin  to  dry ; then  roll  up 
like  a jelly  roll  and  slice  off  as  thin  as  a wafer. 

NOODLE  SOUP. 

Mrs.  F.  A.  Frorer,  Jr.,  Lincoln,  Illinois. 

One  egg,  well  beaten,  mix  with  enough  flour  to  make  a stiff 
dough,  roll  as  thin  as  possible ; let  dry  25  minutes ; cut  in  strips 
I inch  wide,  lay  strips  one  upon  the  other  and  cut  as  small  as 
possible  crosswise ; stir  into  beef,  veal  or  chicken  broth.  Boil 
20  miutes ; serve  immediately.  Try  above  once  and  you  will 
try  it  again. 


TOMATO  SOUP. 

Mrs.  I.  C.  Sanders. 

1 pint  tomatoes.  3 pints  milk. 

2 large  tablespoons  butter.  1 level  teaspoon  soda. 

Place  milk  in  one  vessel  on  stove,  while  tomatoes  are  cook- 
ing in  another.  When  tomatoes  are  cooked  add  butter  and 
cook  a minute  or  two  longer;  stir  in  the  soda  and  turn  the 
whole  immediately  into  the  scalding  milk.  Test  it,  and  if  soup 


SOUPS. 


45 


tastes  of  the  tomato  acid,  add  more  soda.  Keep  it  at  scalding 
point  about  15  minutes — a longer  time  will  not  spoil  flavor,  in 
fact,  it  is  very  good  warmed  over.  Strain  before  serving  and 
season  to  taste. 


TOMATO  SOUP. 

Mrs.  E.  Forman. 

3 cups  tomatoes,  1 quart  milk. 

1 small  teaspoon  baking  powder. 

Rub  tomatoes  through  sieve  to  remove  seeds ; boil  and  seas- 
on, adding  the  baking  powder.  P>oil  milk  separately.  Put 
both  together  and  pour  over  broken  crackers  in  soup  toureen. 

TOMATO  SOUP. 

Mrs.  N.  E.  Newman,  Lincoln,  Illinois. 

Y2  can  tomatoes.  1 teaspoon  butter. 

1 quart  sweet  milk,  teaspoon  soda. 

1 teaspoon  salt.  Pinch  pepper. 

Put  tomatoes  into  saucepan ; when  l)oiling  add  the  soda ; stir 
well,  then  add  milk,  salt,  pepper,  I)utter.  Serve  hot. 

TOMATO  SOUP. 

Mrs.  James  E.  Miller,  Lincoln,  Illinois. 

1 pint  cooked  tomatoes.  1 teaspoon  salt. 

1 quart  milk.  A litle  white  pepper. 

Butter  size  of  an  egg.  A little  cayenne. 

1 tablespoon  flour. 

Rub  tomatoes  through  a sieve ; put  on  to  heat  in  granite  pan, 
heat  milk  in  another  pan ; rub  butter  and  flour  to  a smooth 
paste  and  add  to  milk,  then  the  salt  and  pepper.  When  all  is 
almost  boiling,  stir  the  tomatoes  slowly  into  the  milk,  stirring 
constantly.  Let  come  to  a boil  and  serve  with  crackers. 


46 


THE  EDWARDSVILLE  COOK  BOOK. 


CREAM  OF  CELERY  SOUP. 

Mrs.  P.  G.  Daut,  Lincoln,  111. 

Cut  lip  a cliicken  and  boil  till  tender,  having  sufficient  liquor 
over  it.  Remove  meat  and  add  3 sticks  of  chopped  celery  and 
boil  till  broth  has  a celery  flavor.  Then  make  a smooth  paste 
by  nibbing  one  tablespoon  butter  and  2 tablespoons  flour  and 
a half  pint  of  milk  and  water ; add  to  broth,  add  lump  of  butter, 
pepper  and  salt ; then  serve. 

POTATO  SOUP. 

Mrs.  Cora  Britton,  Lincoln,  111. 

Slice  4 medium  sized  potatoes,  boiling  till  tender ; mash  and 
add  2 pints  milk  and  pint  cream,  butter,  salt  and  pepper. 
Let  come  to  a boil  and  serve  immediately. 

VEGETABLE  SOUP. 

Mrs.  W.  D.  Duff,  Lincoln,  111. 

Put  meat  in  cold  water  and  boil  2 hours,  salt,  add  i table- 
spoon barley,  i tablespoon  rice,  ^ can  tomatoes;  grind  in 
meat  grinder  2 medium  sized  potatoes,  i large  onion,  i turnij), 
I carrot,  head  cabbage,  i stalk  celery,  (use  the  dried  leaves 
when  celery  is  out  of  season),  a sprig  of  parsley  and  add  to  the 
boiling  stock.  Just  before  serving  slice  in  lemon. 

CHICKEN  SOUP. 

Mrs.  Arthur  Quisenberry,  Lincoln,  111. 

Cut  the  chicken  as  for  frying;  put  in  kettle  with  sufficient 
water  to  cover.  Season  to  taste,  and  boil  slowly  until  very 
tender.  Remove  chicken  from  broth,  to  the  broth  add  enough 
water  to  make  a quart;  add  i pint  sweet  milk.  Take  2 table- 
spoons flour  and  stir  in  cold  milk  to  make  it  like  cream ; beat 
until  smooth  and  add  to  the  boiling  broth.  Boil  2 minutes  and 
send  to  table  steaming  hot. 


SOUPS. 


47 


OYSTER  SOUP. 

Mrs.  J.  E.  Richards,  Lincoln,  111. 

Put  2 pints  milk  in  a double  boiler ; heat  to  the  boiling  point 
and  season  with  salt,  pepper  and  butter ; add  to  the  boiling 
milk  pints  raw  oysters,  boil  3 minutes  and  serve. 


48 


THE  EDWARDSVILLE  COOK  BOOK. 


RATES  $2.00  PER  DAY.  FREE  SAMPLE  ROOMS. 

UNDER  NEW,  MANAGEMENT. 


ST.  JAMES  HOTEL 


EDWARDSVILLE,  ILL. 


J.  E.  TUNNELL,  Jr.,  Manager  and  Proprietor. 


ELECTRIC  LIGHT. 


STEAM  HEAT. 


WHEN  IN  EDWARDSVILLE 


STOP  AT 


THE  LELAND 


S.  H.  LANHAM  AND  C.  S.  LANHAM, 
Proprietors. 

RATES,  $2.00  PER  DAY. 


Phones^ — Kinlock  Station  No.  3. 

Bell,  Main  48  R. 

t 

►>  4* 


ADVERTISEMENTS. 


4i) 


I STENZEL  HOTEL 

I NEWLY  FURNISHED.  REFITTED  THROUGHOUT. 

First-Class  Rooms  and  A 1 Meals  at  Reasonable  Rates. 

¥ South  Side  Court  Square.  FRANK  BALLWEG,  Prop’r. 

t BROADWAY  HOUSE 

I UNDER  NEW  MANAGEMENT. 

¥ Main  and  Vandalia,  one  block  South  of  Court  Square. 

I BERRY  & FUNKE  BROS.,  Prop’rs. 

I - 

I GROVES  DINING  ROOM 

I MEALS  AT  ALL  HOURS.  ‘‘SEALSHIPT”  OYSTERS 

I UNSURPASSED  COFFEE. 

Main  St.,  Opposite  Post  Office. 


ARTISTIC  TAILOR 

C.  O.  NASH,  S(.  Louis  Si. 


Cleaning,  Pressing  and  Repairing. 


V.  J.  LEVORA 

X THETAILOR. 

X 

Suits  Made  to  Order.  Cleaning  and  Dyeing. 
North  Main  St.,  Opposite  St.  James  Hotel. 


C.  E.  HOSKINS 

FUNERAL  DIRECTOR  AND  EMBALMER. 
With  C.  E.  Lowe  & Co. 

^ Phones — Office,  145  L.  Residence,  27  W. 


50 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  V. 

VEGETABLES. 

“Cheerful  cooks  make  every  dish  a feast.” 

BOSTON  BAKED  BEANS. 

Mrs.  Abbie  L.  Greenwood. 

Put  I quart  beans  to  soak  over  night.  In  the  morning  pour 
off  the  water  and  put  in  a crock  or  bean  pot  with  a piete  of 
pickle  pork  about  4 inches  square.  Cover  with  hot  water  and 
bake  all  day,  or  at  least  10  hours,  adding  hot  water  as  needed; 
lift  the  pork  out  an  hour  or  two  before  serving.  Put  in  a pie 
pan  and  let  it  fry  out  dry  and  crisp,  pouring  the  fat  on  the 
beans.  This  makes  the  pork  very  palatable. 

LADY’S  CABBAGE. 

Mrs.  Travous. 

Put  I quart  of  chopped  cabbage  in  a kettle  of  boiling  water ; 
add  a teaspoonful  of  salt  and  boil  20  minutes.  Drain,  turn 
into  a heated  dish,  pour  over  cream  sauce  and  serve. 

Cream  Sauce  for  the  Cabbage — Melt  a tablespoonful  butter, 
add  a tablespoon  flour,  a half  pint  of  cream  or  milk,  stir  con- 
tinually until  it  boils,  add  ^ teaspoon  salt,  a dash  of  pepper  and 
it  is  ready  to  use. 


DELMONICO  BEETS. 

Anonymous. 

Boil  nice  red  beets  until  tender.  Let  them  stand  in  cold 
water ; remove  skins,  cut  into  squares  or  any  fancy  shape ; then 
place  in  a dish  where  they  will  keep  warm  and  prepare  a sauce : 


VEGETABLES. 


51 


1 tablespoon  butter,  melted.  % cup  hot  water. 

V2  tablespoon  flour.  cup  vinegar. 

Y2  cup  sugar. 

Mix  blitter  and  flour,  mix  sugar,  water  and  vinegar  and  add 
gradually  to  the  butter,  flour  mixture.  Let  cook  to  a bubbling, 
stirring  constantly.  Pour  over  the  beets  and  serve  warm 

EGG  PLANT,  FRIED. 

Anonymous. 

Buy  firm,  glossy,  medium-sized  ones  : Peel  and  cut  in  slices 

54  inch  thick;  sprinkle  with  salt;  let  stand  20  minutes,  drain, 
dip  in  beaten  eggs  and  flour  and  fry  in  boiling  lard  until  brown. 

POTATO  CHIPS. 

Mrs.  Margaret  Parker,  Lincoln,  111. 

Peel  carefully,  cut  very  thin  and  dry  well.  Throw  a handful 
at  a time  in  kettle  or  pan  of  very  hot  lard,  stirring  with  a fork 
that  they  may  not  adhere  to  each  other  or  to  the  kettle.  As 
soon  as  they  become  light  brown  and  crisp,  remove  quickly 
with  a skimmer  and  sprinkle  with  salt. 

POTAfOES  AU  GRATIN. 

Miss  Carolyn  Manley,  St.  Louis. 

Chop  very  coarsely  cold  cooked  potatoes.  For  i pint  pota- 
toes, make  cups  thin  white  sauce  using 

2 tablespoons  butter.  1 teaspoon  salt. 

1 tablespoon  flour.  % teaspoon  pepper. 

114  cups  hot  milk.  i/4  teaspoon  celery  salt. 

1 tablespoon  chopped  cheese. 

Over  the  top  lay  i cup  coarse  cracker  crumbs  moistened  with 
melted  butter  and  seasoned  with  cheese  to  your  liking.  Bake 
in  a moderately  hot  oven  till  well  browned  and  hot  through. 


52 


THE  EDWARDSVILLE  COOK  BOOK. 


POTATO  CROQUETTES. 

Mrs.  J.  T.  Keller,  St.  Louis. 

0 good  sized  potatoes.  2 whites  of  eggs,  well  beaten. 

1 tablespoon  butter.  Salt  and  pepper. 

2-3  cup  hot  cream  or  milk.  Little  grated  nutmeg, 

P)oil  and  mash  potatoes,  add  other  ingredients.  Let  cool 
slightly.  Shape  roll  in  egg  and  cracker  crumbs  and  fry  in 
plenty  of  hot  lard. 

POTATO  CROQUETTES. 

Mrs.  Erank  Stillwell. 

1 quart  mashed  potatoes.  Season  with  salt,  pepper  and 

1 teaspoon  sugar.  butter  and  a slight  grating  of 

2 eggs.  nutmeg. 

V2  cup  cracker  crumbs 

Beat  potatoes,  salt,  pepper  and  butter  to  a cream,  add  eggs, 
well  beaten,  sugar,  nutmeg  and  cracker  crumbs.  Let  the 
mixture  cool,  then  shape,  dip  in  beaten  egg,  roll  in  crumbs  and 
fry  in  hot  lard. 


SCALLOPED  POTATOES. 

Mrs.  W.  S.  Potts,  Pawnee,  Neb. 

Peel  and  slice  potatoes  as  for  frying.  Put  them  into  baking- 
pan  with  enough  sweet  milk  to  cover  potatoes ; add  butter  or 
cream  for  seasoning  and  bake  in  oven.  Do  not  salt  until  about, 
done,  then  stir  in  Salt  and  finish  baking.  (Salt  causes  milk  to 
curdle.) 


STUEEED  POTATOES. 

Mrs.  E.  A.  Purchase,  Omaha,  Neb. 

Select  smooth  potatoes ; bake  in  the  oven  until  mealy.  Take 
out  and  cut  an  opening  in  the  side,  not  quite  around  the  potato, 


VEGETABi.es. 


53 


carefully  remove  the  inside  without  tearing  the  skin.  Season 
with  salt,  pepper,  some  cream  and  plenty  of  butter.  Refill 
skins ; close  up ; place  on  a pan,  put  back  into  oven  until  very 
hot;  then  serve  at  once. 

LYONNAISE  POTATOES. 

Mrs.  Taylor. 

Put  tablespoons  butter  in  a frying  pan.  'When  melted 
add  a scant  tablespoon  chopped  onion ; let  it  color  slightly ; 
then  add  two  cupfuls  cold  boiled  potatoes,  cut  into  dice.  Stir 
until  the  potato  has  absorbed  all  the  butter  and  become  slightly 
browned,  then  sprinkle  with  salt,  pepper  and  a tablespoonful 
chopped  parsley.  Mix  well  and  serve  very  hot. 

SOUTHERN  SWEET  POTATOES. 

Mrs.  C.  R.  Lee,  Omaha,  Neb. 

6 sweet  potatoes,  boiled.  1 cup  brown  sugar. 

Butter  size  of  egg.  V2  cup  water. 

Cut  potatoes  in  half,  lengthwise.  Make  a syrup  of  the  sugar, 
water  and  butter,  and  pour  over  the  potatoes.  Sprinkle  sugar 
and  small  bits  of  butter  over  the  to])  and  bake  in  slow  oven 
about  an  hour  in  buttered  pudding  dish. 

STUEFED  BAKED  TOMATOES. 

Mrs.  J.  F.  Stilwell. 

Take  good  sound  tomatoes,  cut  the  tops  off  just  enough  to 
scrape  out  the  pulp,  add  to  a part  of  the  pulp  fine  bread 
crumbs,  put  a good  tablespoonful  1)utter  in  a pan,  slice  and 
])rown  an  onion  in  the  butter,  remove  from  fire.  Chop  a little 
parsley,  mix  the  crumbs,  parsley,  a little  canned  corn,  salt  and 
pepper  and  a little  of  the  pulp  to  moisten  well.  Fill  the^  toma- 
toes. Put  in  oven  with  a little  water  in  pan,  a little  butter  on 
each  and  bake  slowly  until  skins  wrinkle.  Chopped  meat  or 
phicken  may  also  be  added. 


54 


THE  EDWAFCDSVILLE  COOK  BOOK. 


STUFFED  EGG  PLANT. 

Mrs.  S.  T.  Ro1:>inson. 

Cut  a small  egg  plant  in  half,  lengthwise,  and  dig  out  the 
white  part,  without  breaking  the  shell.  P)oil  until  tender  in 
slightly  salted  water,  when  tender,  drain,  mash,  add  cup 
toasted  bread  crumbs,  butter  size  of  an  egg,  season  with  white 
pepper,  more  salt  if  needed  and  a dash  of  chopped  onion.  Fill 
the  half  shells  with  this  mixture  and  bake  20  minutes.  Serve 
in  the  shells. 


PEAS  AND  NOODLES. 

Mrs.  W.  S.  Potts,  Pawnee,  Neb. 

Cook  peas  until  tender,  then  add  noodles  which  will  cook  in 
ten  or  fifteen  minutes. 

Noodles — Beat  well  one  egg,  add  a pinch  of  salt  and  as 
much  flour  as  can  be  stirred  into  the  egg.  Roll  out  dough  just 
as  thin  as  possible ; then  roll  as  you  would  a piece  of  paper  be- 
ginning at  end  cut  into  thin  strips.  Shake  together  with  a lit- 
tle flour.  Llave  plenty  of  water  in  peas  so  noodles  will  cook 
'nicely. 


PRIED  SQUASH. 

Mrs.  W.  S.  Potts,  Pawnee,  Neb. 

Hubbard,  or  any  hard  shelled  yellow  squash,  is  best  to  fry. 
Slice  34  inch  thick  and  peel  off  the  rind.  Sprinkle  with  salt, 
pepper  and  sugar,  dip  in  flour  and  fry  until  tender  and  brown 
in  hot  lard. 

ESCALLOPED  CORN  (OR  TOMATOES.) 

Mrs.  Mary  Wyatt,  Lincoln,  111. 

1 can  corn.  Butter  size  of  an  egg. 

1 pint  sweet  milk.  Salt, 

6 crackers,  rolled.  Pepper. 


VEGETABLES. 


55 


Lay  a part  of  the  corn  in  baking  dish ; sprinkle  with  salt, 
pepper  and  part  of  the  butter;  then  a layer  of  crumbs,  more 
corn,  etc.,  until  all  are  used.  Bake  20  minutes ; then  set  up  to 
brown.  Tomatoes  may  be  substituted  for  corn  in  same  way 
by  leaving  out  the  milk. 

CANNED  CORN. 

Mrs.  W.  S.  Potts,  Pawnee,  Neb. 

9 cups  corn.  1 cup  best  salt. 

1 cup  granulated  sugar.  1 cuj)  water. 

Cook  all  together  and  can  in  glass  jars  while  hot.  When 
wanted  for  use  soak  in  water  till  corn  tastes  fresh ; then  cook 
and  season  any  way  desired. 

CORN  CROQUETTES. 

Mrs.  C.  C.  Corbett. 

1 can  corn.  2 eggs. 

4 tablespoons  cream  or  milk.  2 dozen  soda  crackers,  rolled 

Salt  to  taste.  fine. 

Mix  and  shape  with  floured  hands  into  oblong  cakes,  and  fry 
in  hot  lard.  Serve  with  napkin  on  dish. 

MACARONI  CROQUETTES. 

Miss  Carrie  Wolf. 

Boil  macaroni’  rather  dry.  Put  in  sauce  pan 

1 tablespoon  butter,  1 cup  milk. 

1 tablespoon  fiour. 

Put  on  to  boil  and  when  thick  add  i beaten  egg,  stir  in  the 
macaroni  with  i taldespoon  grated  cheese  and  a little  salt ; let 
cool,  make  into  croquettes ; roll  in  egg,  then  in  cracker  crumbs 
and  fry  in  butter. 

Sauce — I pint  stewed  tomatoes,  run  through  sieve  to  remove 
seeds,  melt  i tablespoon  butter,  add  to  it  i tablespoon  flour, 


56 


THE  EDWARDSVILLE  COOK  BOOK. 


mix  until  smooth,  add  to  tomatoes  and  stir  continually  until  it 
boils,  add  salt  and  pepper.  Place  croquettes  on  platter  and 
pour  sance  around  them. 

MACARONI  WITH  TOMATO  SAUCE. 

Mrs.  William  Ahrens. 

1 1-3  quarts  water.  % lb.  macaroni. 

3 tomatoes.  1-3  cup  butter. 

Boil  the  water,  salted  to  taste,  add  the  macaroni  and  the 
tomatoes,  mashed  fine.  Boil  hard  for  an  hour,  ^dien  add  the 
blitter;  set  back  and  let  it  steep  15  or  20  minutes,  and  serve. 


VEGETABLES. 


57 


« . 


i-W*  - , ... 


58 


THE  EDWARDSVILLE  COOK  BOOK. 


I \4ADISON  STORE 


GENERAL  MERCHANDISE 


Phone  33  R. 


Purcell  Street 


pALACE  STORE  CO. 

DRY  GOODS,  CLOTHING, 
SHOES,  GROCERIES,  Etc. 


Main  Street. 


VISIT 

THE  BROKEN  DOLLAR  STORE 

We  have  just  what  you  need  to  try 
the  good  recipes  in  this  book 

CHINA,  TIN,  GRANITE,  STONE  AND  GLASSWARE, 

COOKING  UTENSILS  OF  EVERY  KIND. 

Also,  WALL  PAPER,  PAINTS  AND  NOTIONS. 

Hillsboro  Ave.  and  Kansas  St. 


H.  BOEKER 

LADIES’  AND  GENTS’  FURNISHINGS, 

LAMPS,  GLASS  AND  QUEENSWARE, 

JARDINIERES,  NOTIONS  AND  NOVELTIES. 

Phone  87  K. 


3INGER  AND  WHEELER  & WILSON 

SEWING  MACHINES 

Cash  or  Time  Payments.  Lowest  Prices.  Repairs. 
Needles,  all  makes.  Call  or  write. 

N.  W.  Cor.  Court  Square.  H.  CORNELIUS,  Agent. 


ADVERTISEMENTS. 


59 


■•J4 

GO  TO  t 

V 

•‘THE  BON  TON”  i 

EXCLUSIVE  MILLINERY  | 

MRS.  A.  K.  McKEE,  North  Main  St.  X 


I JUDD  MILLINERY  PARLORS 

I LATEST  NEW  YORK  AND  CHICAGO  STYLES 

*1^  West  Side  Court  Square.  MRS.  D.  B.  JUDD. 

<* 

*>  

I horning 

I fashionable  millinery 

X Main  Street.  Opposite  Post  Office. 

i MISS  MINNA  BOEKER 

I AILLINERY 

f Always  the  Latest  Styles. 

f-  South  Main  Street. 

I M^S.  L.  D.  AENDENHALL 
i DRESSMAKING  PARLORS. 

Main  Street — Upstair.  Opposite  St.  James  Hotel. 
Sewing  School  for  Girls  a Specialty. 


I 


t ELIZABETH  BAYER 

I DRESSMAKING 

❖ AND  PLAIN  SEWING 

❖ 

*1"  Old  Whitbread  Homestead — Hill  St. 

I 


Phone  118  L. 


*> 
t 


CO 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  VI. 

SALADS. 

Salads  should  be  served  the  day  they  are  prepared.  Vege- 
table salads  should  be  stirred  as  little  as  possible,  that  their 
freshness  may  be  preserved. 

To  crisp  lettuce,  cabbage  and  all  vegetables  used  for  salads, 
put  in  ice  water  for  two  hours  before  using. 

To  cut  celery,  turkey,  chicken,  and  meats  of  all  kinds  it  is 
preferable  to  use  sharp  shears. 


WALDORF  ASTORIA  SALAD. 
Mrs.  B.  R.  Bonnell,  Loveland,  Colorado. 


1 quart  apples,  cut  in  small  dice 
shaped  pieces. 

1 large  cup  pineapple  canned 
pineapple  can  be  used),  cut  in 


small  pieces. 

1 teacup  of  English  walnuts. 

1 teacup  of  preserved  cherries. 
1 teacup  of  oranges. 


Mix  all  together  and  stir  in  salad  dressing,  sweetened  to 
taste.  Apples  must  not  be  cut  until  ready  to  mix  with  other  in- 
gredients as  they  will  turn  brown. 


WALDORF  OR  NUT  SALAD. 

M!rs.  W.  A.  Pegram,  Lincoln,  111. 

1 cup  English  walnuts  or  al-  1 cup  apples,  cut  fine. 

monds,  chopped.  1 cup  celery,  cut  fine. 

1 cup  salad  dressing. 

Just  before  serving,  place  some  salad  dressing,  into  which  a 
cup  of  whipped  cream  has  been  lightly  stirred  on  top  of  the 
salad. 


SALADS. 


61 


BEAN  SALAD. 

Mrs.  J.  F.  Stilwell. 

Equal  parts  red  California  beans  and  cut  celery;  mix  with 
mayonnaise.  Serve  ice  cold  on  lettuce  leaf. 

POTATO  SALAD. 

Mrs.  Dinning,  Omaha,  Neb. 

4 good  sized  potatoes.  1 apple. 

6 hard-boiled  eggs.  1 small  'bunch  celery. 

1 small  onion. 

Chop  potatoes  rather  fine,  eggs  coarse ; mince  onion  and  cur 
in  celery  and  apple.  Salt  and  pepper  and  mix  with  plenty  of 
boiled  salad  dressing.  Add  a good  dash  of  paprica  over  the 
top. 

SWEET-BREAD  SALAD. 

Mary  E.  Bonner,  (Intelligencer.) 

2 pairs  sweet-breads.  3 stalks  celery. 

1 can  mushrooms. 

Boil  sweet-breads  dry  and  cut  in  small  jneces ; wash  and  dry 
celery,  cut  in  small  pieces.  Boil  mushrooms,  dry  and  mix  all 
together  with  Mayonnaise  dressing  : — • 

2 hard-boiled  eggs.  teacup  vinegar. 

1 teaspoon  salt.  1 raw  egg,  well  beaten. 

1 teaspoon  pepper.  3 teaspoons  oil  or  butter. 

1 teaspoon  French  mustard.  2 teaspoons  white  sugar. 

CHICKEN  SALAD. 

Mrs.  L.  M.  Armstrong. 

1 pound  white  meat  turkey  or  1 head  celery. 

chicken.  3 eggs  (yolks). 

2 tablespoons  mustard.  Butter  size  2 eggs. 

1 cup  vinegar  (small). 

Chop  meat  and  celery  together ; put  the  yolks  of  eggs,  mus- 
tard, butter  and  vinegar  on  stove ; let  them  thicken  to  a cream. 


62 


THE  EDWARDSVILLE  COOK  BOOK. 


add  a little  salt  and  -pepper  and  pour  dressing  over  salad  just 
before  serving. 

MEXICAN  SALAD. 

Mrs.  June  Sallee,  Litchfield,  Illinois. 

Y2  dozen  ripe  tomatoes.  green  mango  pepper,  with- 

3 medium  sized  onions.  out  seeds. 

2 or  3 stalks  of  celery. 

Chop  coarse,  and  season  with  salt,  pepper  and  vinegar  to 
taste.  Chill  and  serve  with  ice. 

APPLE  AND  CELERY  SALAD. 

Mrs.  James  Stallman. 

Peel  and  cut  firm,  ripe  apples  into  dice  of  uniform  size ; cut 
crisp  celery  into  half  inch  bits.  To  2 cups  celery  add  2 cups 
apples,  season  with  a little  salt  and  stir  into  the  mixture  a 
mayonnaise  dressing.  Put  into  salad  bowl  lined  with  crisp 
lettuce  leaves.  Pour  mayonnaise  dressing  over  the  top  and 
serve. 

ERUIT  SALAD. 

(Will  Keep  Several  Days.) 

Emma  R.  Humphrey,  Lincoln,  Illinois. 

1 can  Wedding  Ring  pineapple  2 bananas,  sliced. 

and  4 oranges,  chopped  fine.  3 bunches  white  grapes. 

Make  into  jelly  by  directions,  package  Knox’s  gelatine, 
using  juice  of  the  oranges  and  pineapple  and  of  2 lemons.  Let 
cool  and  pour  over  the  fruit.  Stir  occasionally. 

PORK  SALAD. 

Mrs.  F.  Y.  Ferree. 

Boil  a lean  piece  of  pork,  run  it  through  meat  grinder,  cut 
a pickle  up  fine  and  mix  with  the  pork.  Make  a dressing  with 


SAI.ADS. 


6^ 


2 eggs.  Butter  size  of  walnut. 

1 ta^blespoon  sugar.  'Salt,  pepper  and  prepared  mus- 

1 tablespoon  vinegar.  tard. 

Potir  over  meat. 


SALMON  SALAD. 

Mrs.  E.  K.  Knollenl)erg. 

1 can  salmon.  2 large  cucumber  pickles. 

3 hard-boiled  eggs.  1 bunch  celery. 

1 cup  cabbage.  Salt  and  pepper. 

Remove  bones  in  salmon.  Chop  all  ingredients  fine  and 
pour  over  all  a mayonnaise  dressing. 

SALMON  SALAD. 

Mrs.  Geo.  D.  Shaffer. 

Remove  the  salmon  carefully  from  a i lb.  can  and  garnish 
with  lettuce.  Make  a dressing  with 

1 small  cup  vinegar.  Butter  size  of  an  egg. 

1 teaspoon  mustard.  14  teaspoon  salt. 

1 teaspoon  sugar.  2 eggs. 

Cook  until  it  rises  as  a cream ; never  let  it  boil.  When  cold 
add  cup  cream  and  serve. 

SALMON  SALAD. 

Mrs.  H.  J.  Springer. 

1 can  salmon.  6 hard-boiled  eggs 

2 bunches  of  celery.  9 cucumber  pickles. 

(All  chopped  fine). 

6 crackers,  rolled  fine.  ' 14  teacup  tomato  catsup. 

1 pint  mayonnaise  dressing.  Pinch  of  cayenne  pepper. 

'Small  teaspoon  salt.  14  teaspoon  pepper. 


If  salad  is  not  soft  enough, add  vinegar. 


64 


THE  EDWARDSVILLE  iCOOK  BOOK. 


SALAD  DRESSING. 

Mrs.  B.  R.  Bonnell,  Loveland,  Colo. 


1 tablespoon  Coleman’s  mustard 
1 tablespoon  sugar. 

Butter  size  of  walnut. 


V2  teaspoon  salt. 
Yolks  of  3 eggs. 
V2  cup  vinegar. 


Mix  mustard,  sugar  and  salt,  add  water  to  make  smooth 
paste,  add  the  yolks,  well  beaten,  then  butter  and  vinegar. 
Cook  in  double  boiler  until  it  thickens  like  custard.  Remove 
and  let  it  get  cold  before  using.  To  one  cup  cream  whipped 
until  stiff,  add  above  mixture  to  suit  taste.  Then  pour  over 
any  kind  of  salad  and  mix  gently. 


Must  be  sweetened  when  used  for  Waldorf  Astoria'  Salad. 

MAYONNAISE  DRESSING. 

Mrs.  J.  T.  Keller,  St.  Louis. 

Eirst  of  all,  have  all  ingredients  and  the  bowl  and  spoon,  ice 


Mix  dry  ingredients  and  add  to  egg  yolks,  beat  well  and 
drop  at  a time,  add  the  oil,  stirring  vigorously  to  blend  mixture. 
'When  oil  is  all  in  add  vinegar,  lemon  juice  and  onion.  Just 
before  using  beat  in  the  whipped  cream.  If  you  like,  a level 
teaspoon  powdered  sugar  may  also  be  used. 


cold. 


1 level  teaspoon  salt. 
y2  teaspoon  onion  juice 
Dash  of  red  pepper. 

2 yolks  of  eggs. 


2 tablespoons  lemon  juice. 
2 tablespoons  vinegar. 

1 cup  whipped  cream. 

% pint  oil. 


MAYONNAISE  DRESSING  WITHOUT  OIL. 
Mrs.  W.  A.  Richardson. 


1 tablespoon  sugar. 


1 egg,  or  yolks  of  2 or  3 eggs, 
well  beaten. 


1 cup  vinegar,  weakened  to 
taste. 


1 teaspoon  mustard. 

1 teaspoon  flour. 

Pinch  of  salt. 

Pinch  of  cayenne. 

Butter  size  of  a walnut  or  more. 


SALADS. 


65 


Stir  constantly  until  cooked.  When  yolks  of  several  eggs 
are  used,  the  flour  is  not  needed.  When  ready  for  use,  add 
cream,  sweet  or  sour. 


SALAD  DRESSING. 


Mrs.  J.  T.  Keller,  St.  Louis. 


4 tablespoons  butter. 
1 tablespoon  flour. 

1 tablespoon  sugar. 

1 cup  milk. 

A speck  of  cayenne. 


Y2  teaspoon  salt. 

1 teaspoon  dry  mustard. 
V2  cup  vinegar. 

3 eggs. 


Let  butter  get  hot,  add  flour  and  stir  until  smooth,  being 
careful  not  to  brown,  add  milk,  stir  and  boil  in  double  boiler. 

Beat  eggs,  salt  and  mustard ; add  vinegar,  and  stir  into  boil- 
ing mixture.  Continue  stirring  until  it  thickens.  When  cold 
bottle.  When  you  use  it  add  juice  of  54  lemon  and  whipped 
cream. 


SALAD  DRESSING. 


Miss  Nona 

% cup  vinegar. 

V2  cup  butter. 

8 yolks  of  eggs. 

1 tablespoon  flour. 


Barnsback. 

1 cup  sugar. 

1 cup  cream. 

1 tablespoon  salt  (level). 

2 tablespoons  mustard. 


Heat  vinegar  and  butter.  Mix  the  other  ingredients  to- 
gether, then  pour  hot  vinegar  over  them.  Return  to  stove  and 
let  cook  long  enough  to  set  the  eggs.  If  too  thick,  thin  with 
cream. 


CHICKEN  SxvLAD  DRESSING. 


(For  Small  Amount.) 
Mrs.  Abbie  L.  Greenwood. 


2 eggs.  1 tablespoon  corn  starch. 

Y2  cup  vinegar.  Salt,  pepper  and  mustard  to 

1 tablespoon  sugar.  ^ taste. 


66  THE  EDWARDSVILLE  COOK  BOOK. 

Beat  all  together  except  whites  of  eggs  and  boil  until  thick. 
Add  well  beaten  whites  last  and  mix  with  chopped  chicken  and 


celery. 

SALAD  DRESSING. 
Mrs.  E.  W.  M. 

1 egg. 

V2  <^ap  vinegar. 
Little  pepper. 

1 tablespoon  sugar. 

1 teaspoon  butter. 

1/4  teaspoon  ground  mustard. 

Beat  until  well  mixed ; then  boil  to  thicken. 

MUSTARD  DRESSING  FOR  POTATO  SALAD. 


1 teaspoon  sugar. 
1 teaspoon  butter. 
1 teaspoon  flour. 

Mrs.  William  Ahrens. 

1 teaspoon  mustard. 
Yolk  of  1 egg. 

2-3  cup  vinegar. 

Boil  all  together,  stir  briskly  to  keep  smooth,  thin  with 


cream  or  milk. 

y2  teaspoon  salt. 

1 teaspoon  flour. 

2 egg  yolks. 

1/4  cup  vinegar. 

CREAM  DRESSING. 

Mrs.  0.  T.  Dunlap. 

% cup  cream. 

1 teaspoon  mustard. 

2 tablespoons  sugar. 

2 tablespoons  butter  or  olive  oil. 

Mix  the  dry  ingredients  with  the  butter,  add  yolks,  with 
cream  and  vinegar,  cook  over  hot  water  until  it  thickens  and 


strain. 

SALAD  DRESSING. 
Mrs.  W.  D.  Harnist. 

2 yolks  of  eggs. 

Y2  scant  teaspoon  pepper. 
4 tablespoons  vinegar. 


1 tablespoon  butter. 

1 teaspoon  salt. 

2 teaspoons  sugar. 


SALADS. 


67 


Reat  yolks  thoroughly  and  put  them  in  a bowl  with  the  but- 
ter, set  in  a pan  of  hot  water  and  stir  until  blended,  then  add 
vinegar,  then  sugar,  salt  and  pepper.  Mustard  also  if  desired. 
When  cold  mix  with  cabbage.  By  placing  rings  of  red  sweet 
pepper  on  salad  a dish  both  pretty  and  palatable  is  made. 


68 


THE  EDWARDS VILLE  COOK  BOOK. 


t 

■’■  JOSEPH  POGUE 


I D'' 


Hillsboro  Avenue. 


Phone  23  R. 


Residence  23  W. 


D 


R.  E.  W.  FIEGENBAUM 


308  Main  St. 


Bell  Phone  9 R. 


Kinlock  No.  5. 


I Y)R,  EDW.  C.  FERGUSON 

Main  Street. 

I Phone  80  X. 

I £)R.  S.  T.  ROBINSON 

X Hillsboro  Avenue, 

t Phone  166  R.  Residence  166  W. 


I £)R.  H.  T.  WHARFF 
f.  DR  H.  E.  WHARFF,  Asst. 

►♦I  St.  Louis  St. 

4 Phone  68  W.  Residence  Phone  8 R. 


I £)R.  R.  S.  BARNSBACK 

4 Main  Street. 


Phone  44  R. 


Residence  Phone104  Y. 


t 

I 

* 


njn|n|l  l|l  »|«  >|»  ^«  >{)  «3**{»  *1*  ^*»t**}>*4**V*$*'*t*'4*^*t*^^^^* 


ADVERTISEMENTS. 


69 


*}*  *t*  *1*  ^*  *{*'*$*  'i*  *?*  *1*  *1*  »t**?**^^^*^*'^^'^*i*~*^*i*'^*~^'**i*~^^*4'*'*‘?'*^'***'**^*$*'^'*$**t**t'*^i*^^^^'^*'^ 

t 

J.  A.  HIRSCH 

Office  Hours 


i D'^ 


Purcell  St. 

Residence,  529  Hillsboro  Ave. 
Telephones,  74  X and  140  X. 

8 to  10  a.  m 
1 to  4 p.  ra. 
7 to  8 p.  m. 

£)R.  EUGENE  WAHL,  Jr. 

Main  Street. 

Edwardsville,  III. 

£)R.  C.  C.  CORBETT 

DENTIST. 

Main  St.,  Opposite  Tuxhorn 
Telephone  171  R. 

Hdw.  Co. 

QR.  E.  L.  BURROUGHS 

DENTIST. 

Office — Over  First  National  Bank. 
Telephone  105  K. 

JUNE  SALLEE,  Opticologist 

LITCHFIELD,  ILL. 

EYES  EXAMINED  FREE.  GLASSES 
FROM  ONE  DOLLAR  UP  TO  THE 
FINEST.  THE  NEWEST  AND  BEST  FOR  THE  EYES- 

BRANCH  OFFICE  AT  ST.  JAMES 
HOTEL,  EDWARDSVILLE 
EVERY  OTHER  MONDAY 

IF  YOU  ARE  SICK 

I D*^-  ^^ODSON 

Phone  for  ) EDWARDSVI LLE’S  OSTEOPATH 

Phone  114  X.  Hillsboro  Street. 


70 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  VII. 

PICKLES. 


“Let  your  moderation  be  known  to  all  men.” — Phil.  4:5. 


“LAST  OF  SUMMER”  PICKLE. 


Mrs.  E.  J.  Jeffress. 


4 bunches  celery. 

1 peck  green  tomatoes. 

3 pints  small  white  onions. 

100  small  cucumber  pickles. 

6 or  7 small  green  muskmelons. 
1 large  or  2 small  cabbage. 


1 large  or  2 small  cauliflower. 

1 quart  lima  beans,  cooked  and 
left  whole. 

V2  gallon  string  beans. 

3 red  peppers. 


Cut  all  into  small  pieces,  salt  well  and  let  stand  over  night 
Next  morning,  drain  well  and  ])our  over  just  vinegar  enough  tc 
cook  it  in,  then  drain  this  off  and  add  the  following  dressing 
and  cook  for  a short  time,  then  seal : 


Dressing : — 

IV2  cups  flour. 

1 tablespoon  white  mustard 
seed. 

1 tablespoon  black  mustard 
seed. 

1 tablespoon  celery  seed. 


1 tablespoon  ground  mustard. 

4 cups  sugar. 

1 scant  tablespoon  turmeric,  to 
color  dressing. 

2 quarts  vinegar. 


Cook  well  and  stir  constantly  to  prevent  burning. 


SWEET  PICKLE  PEACHES. 

Mrs.  F.  J.  Barnett. 

7 lbs.  fruit.  1 tablespoon  each  whole  cloves, 

ZV2  lbs.  sugar.  cinnamon  and  grated  nutmeg. 

1 quart  best  vinegar. 


PICKLES. 


71 


SWEET  PICKLE  OR  SPICED  PEACHES. 
Miss  Chapman,  Mrs.  Stillwell,  Mrs.  Taylor. 


1 pint  vinegar. 

7 pounds  peaches. 

3 pounds  sugar. 

1 tablespoon  each  whole  cloves, 


broken  cinnamon,  and  grated 
nutmeg,  tied  in  cheese  cloth 
and  boiled  in  the  vinegar  and 
sugar. 


Pour  the  boiling  syrnp  over  the  fruit  packed  in  jar.  Miss 
one  clay  and  scald  again.  After  this  miss  two  mornings  and 
scald,  repeating  until  the  ninth  morning.  The  last  time  heat 
the  peaches  in  syrup  until  scalding  hot,  remove  to  jar  and  re- 
duce syrup  to  proper  quantity  by  boiling.  Cover  with  plate, 
weighted,  to  keep  fruit  under  syrup. 


1 tablespoon  ground  mustard. 

Slice  tomatoes  and  onions ; sprinkle  salt  over  each  layer  and 
allow  to  stand  over  night.  Drain  off  juice  next  morning  and 
boil  in  I quart  vinegar  and  2 quarts  water  for  20  minutes.  Pour 
off  this  liquor;  take  3 pints  vinegar,  add  the  sugar  and  spices 
shown  above;  boil  slowly  15  minutes;  take  out  most  of  the 
onions  before  boiling  the  first  time.  If  possible,  add  3 or  4 
sweet  green  peppers,  cut  fine.  If  there  is  finally  a surplus  of 
liquid,  reduce  by  boiling.  This  pickle  will  keep  in  open  air  ; 
simply  tie  cover  over  top. 


Take  2 quarts  ripe  tomatoes,  4 large  onions  and  4 red  pep- 
pers, chop  together,  then  add  2 cups  vinegar,  5 or  6 table- 


GREEN  TOMATO  PICKLES. 


Mrs.  N.  O.  Nelson. 


1 peck  green  tomatoes. 
6 large  onions. 
t4  lb.  mustard  seed. 
Vinegar. 

4 lbs.  brown  sugar. 


1 tablespoon  cinnamon  bark. 
1 tablespoon  whole  cloves. 

1 tablespoon  allspice. 

1 tablespoon  ground  ginger. 
% tablespoon  red  pepper. 


CHILI  SAUCE. 
Mrs.  J.  F.  Stillwell. 


72 


THE  EDWARDSVILLE  COOK  BOOK. 


spoons  dark  brown  sugar,  2 tablespoons  salt,  2 teaspoons  each 
ground  cloves,  ground  cinnamon,  allspice  and  nutmeg;  boil  to- 
gether until  thick.  Bottle  and  seal  for  use. 


CHILI  SAUCE. 


Mrs.  John  D. 

30  large  ripe  tomatoes. 

8 very  large  onions. 

4 teaspoons  ground  allspice. 

4 teaspoons  ground  ginger. 

4 teaspoons  ground  cinnamon. 


Manley,  St.  Louis. 

. 10  large  green  peppers. 

8 ta;blespoons  granulated  sugar. 
4 tablespoons  salt. 

8 cups  vinegar. 


Scald,  peel  and  slice  tomatoes  fine,  also  slice  peppers  and 
onions.  Mix  all  together,  except  vinegar.  Boil  20  minutes; 
then  add  vinegar  and  boil  and  stir  from  one  to  two  hours. 
Excellent. 


CHILI  SAUCE. 
Mrs.  M. 


2 quarts  ripe  tomatoes. 

4 red  peppers. 

3 tablespoons  brown  sugar. 

2 tablespoons  salt. 

4 large  onions. 

Boil  all  together  one  hour  and 
through  a sieve  or  coarse  netting, 
tershire. 


Roa. 

4 cups  vinegar. 

2 teaspoons  each  ground 
cloves,  ginger,  allspice  and 
nutmeg. 

bottle  for  use  after  straining 
Is  equal  to  famous  Worces- 


PICKLED  TOMATOES. 


Mrs.  F. 


1 peck  green  tomatoes. 

6 greeen  peppers. 

1 cup  grated  horseradish. 
1 tablespoon  cinnamon. 


J.  Barnett. 

1 tablespoon  cloves. 

1 tablespoon  allspice. 
4 onions. 

1 cup  salt. 


Chop  tomatoes,  onions  and  peppers,  sprinkle  the  salt  over 


PICKLES. 


7‘i 

them  and  let  stand  over  night;  next  day  drain  oft  the  water, 
add  the  horseradish  and  spices;  cover  with  vinegar  and  scald 
thoroughly. 


CHOPPED  PICKLE. 
Mrs.  James  E.  Timnell. 
Mrs.  James  P>.  Dale. 


Chop  separately — 

1 dozen  eiicum'ber  pickles. 

14  peck  green  tomatoes. 

1 large  head  cabbage. 

Put  in  salt  over  night. 

Dressing : — 

15  cents  dry  mustard. 

10  cents  white  mustard  seed. 
5 cents  celery  seed. 

5 cents  turmeric. 


1 quart  onions. 

1 dozen  green  peppers  (seeds 
out). 


4 quarts  good  vinegar. 
2 lbs.  brown  sugar. 

A little  salt. 


Let  it  boil,  then  put  in  vegetables  and  cook  2 honrs.  Pnt  in 
self  sealers  and  it  will  keep  several  years. 


CHOPPED  PICKLE. 
Mrs.  E.  W.  M. 


1 large  or  2 small  cabbages. 
8 green  bell  peppers. 

3 red  bell  peppers. 

5c  white  mustard  seed. 

5c  celery  seed. 

1Y2  lbs.  light  brown  sugar. 


2 dozen  large  onnions. 

1 peck  green  tomatoes. 

1 tablespoon  ground  pepper. 

1 tablespoon  whole  cloves. 

1 tablespoon  ground  mustard. 


Chop  or  grind  the  tomatoes,  cabbage  and  onions,  sprinkle 
with  handful  or  two  of  salt  and  let  drain  over  night ; seed  the 
peppers  and  let  them  lie  in  slightly  salted  water  a few  honrs. 
Then  chop  or  grind  and  add  to  above.  Press  out  all  moisture 
possible,  put  into  preserving  kettle,  cover  with  vinegar  and  boil 
2 hours.  Ten  cents  worth  of  turmeric  gives  a nice  color. 


74 


THE  EDWARDSVILLE  COOK  BOOK. 


PICKLES. 

Mrs.  Geo.  A.  Lytle,  Springfield,  Illinois. 

For  every  lOO  pickles,  washed  clean,  use  i pint  of  salt ; let 
stand  30  hours  in  salt  water,  then  drain,  wash  and  put  into 
glass  jars.  Put  vinegar  on  stove  to  heat.  To  100  pickles  use 

1 teaspoon  whole  black  pepper.  A little  dill. 

1 teaspoon  whole  cloves.  Sugar  to  taste. 

1 teaspoon  whole  allspice. 

Tie  in  bag,  put  into  vinegar  and  boil  10  minutes;  after  you 
get  pickles  in  jars,  put  in  a few  whole  spice,  some  red  peppers 
and  cinnamon  sticks  and  pour  the  hot  vinegar  over  the  pickles 
and  seal.  Put  horseradish  in  if  you  wish ; it  hel{)s  keep  the 
vinegar.  Use  enough  hot  diluted  vinegar  to  fill  jars  full. 

MIXED  PICKLES,  (FINE.) 

Mrs.  E.  F.  Knollenberg. 

1 pint  celery.  24  cucumbers. 

1 quart  onions.  6 green  peppers. 

2 quarts  green  tomatoes.  2 heads  cauliflower. 

V2  pound  salt.  2 quarts  cold  water. 

Let  stand  over  night,  scald  and  drain,  cover  with  vinegar. 
Mix  I cup  sugar,  2 tablespoons  flour,  pj  lb.  mustard,  i oz.  tu- 
meric, rubbed  to  a paste  with  vinegar,  pour  into  the  pickles  and 
cook  until  thick. 

CANTALOUPE  PICKLES. 

Mrs.  Sarah  R. -Springer. 

Take  large  cantaloupes;  pare  and  cut  in  slices;  cover  with 
vinegar  and  let  tliem  stand  24  hours.  Measure  off  the  vinegar, 
leaving  out  one  cpiart.  To  eadi  quart  of  vinegar  remaining 
add  3 lbs.  brown  sugar,  i oz.  cloves,  i oz.  stick  cinnamon  and  a 
small  proportion  of  mace.  Boil  vinegar,  sugar  and  spices  to- 
gether, remove  the  scum,  then  drop  the  fruit  in  and  boil  20 
minutes  for  3 successive  days. 


T 


PICKLES. 


75 


TOMATO  CATSUP. 
Mrs.  E.  C.  Springer. 


1 peck  tomatoes. 

1 oz,  black  pepper. 

1/4  oz  cayenne. 

1 middle  size  box  mustard. 

1 quart  good  apple  vinegar. 

Boil  all  except  the  vinegar  3 
and  seal.  Fine. 


1/2  lb.  salt. 

2 oz.  allspice. 

V2  OZ.  cloves. 

2 large  onions. 

1 lb.  brown  sugar. 

hours.  Add  vinegar.  Bottk 


TOMATO  CATSUP. 
Mrs.  W.  H.  Hall. 


Y2  bushel  tomatoes. 

V2  lb.  fine  salt. 

1 oz.  cayenne  pepper. 

1 oz.  cloves. 

2 boxes  Coleman’s  mustard. 
6 good  sized  onions. 


1 quart  vinegar. 

Y2  dozen  peach  leaves. 
1/4  lb.  pepper  corns. 

1/4  lb.  allspice  corns. 

2 lbs.  brown  sugar. 
Cinnamon,  5c. 


Boil  all  together  three  hours,  when  cool  strain,  bottle  and 
seal.  Will  make  six  quarts. 


TOMATO  CATSUP. 
Mrs.  L.  M.  Armstrong. 


1 peck  tomatoes. 

2 good  sized  onions. 
2 or  3 red  peppers. 

and  laurel  leaves. 


1 tablespoon  black  pepper. 

2 tablespoons  cloves. 

2 tablespoons  allspice. 

2 tablespoons  salt. 


Tie  all  the  spices,  imgronnd,  in  a bag  and  put  into  catsup 
when  it  begins  to  boil.  When  almost  done  add  a pint  of  vine- 
gar. 


76 


THE  EDWARDSVILLE  COOK  BOOK. 


GRAPE  CATSUP. 
Miss  Alice  Fangenroth. 


5 lbs.  grapes. 

1 tablespoon  pepper. 

1 tablespoon  allspice. 
1 pint  vinegar. 


21^  lbs.  sugar. 

1 tablespoon  cloves. 

1 tablespoon  cinnamon. 
Y2  tablespoon  salt. 


Stew  the  grapes  over  slow  fire  until  soft,  strain  through  a 
sieve,  add  other  ingredients  and  boil  until  thick.  Put  up  in 
pint  jars. 


GOOSEBERRY  CATSUP. 
Mrs.  E.  Forman. 


9 lbs.  gooseberries. 

1 pint  vinegar. 

2 grated  nutmegs. 

6 lbs.  brown  sugar. 


1 tablespoon  cloves. 

1 tablespoon  cinnamon. 
1 tablespoon  allspice. 


Boil  two  hours. 


PICKLES. 


78 


THE  EDWARDSVILLE  COOK  BOOK.  • 


p BREESE  GLASS,  Lawyer. 


Office  in  Kellerman  Building. 

Prompt  attention  given  to  all  legal  business. 

Buy  the  ‘‘Cook  Book” 
and  consult  me  about  your  family  troubles 

yyARNOCK,  WILLIAMSON  & BURROUGHS 

ATTORNEYS  AT  LAW. 

Office — Hillsboro  Ave.,  Opposite  Palace  Store. 
Telephone  98. 

(^HARLES  H.  BURTON 

ATTORNEY  AT  LAW. 

Main  St.,  Opposite  Front  Door  Court  House. 
Telephone  146. 


yERRY 


& GUELTIG 


C.  W.  Terry 
C.  E.  Gueltig 


*** 


t 


ATTORNEYS  AT  LAW. 

Office  over  Bank  of  Edwardsville.  Telephone  142  W. 


w. 


P.  EARLY 

ATTORNEY  AND  COUNSELOR  AT  LAW. 
Main  Street. 

Opposite  East  Front  of  Court  House. 


4^ 


gAMUEL  W McKITTRlCK 

ATTORNEY  AT  LAW. 

Legal  Business  promptly  attended  to.  Sec’y  Clover  Leaf  Loan. 
Madison  Store  Building,  Purcell  St. 


4 


ADVERTISEMENTS. 


79 


t 

J QILLHAM  & SEBASTIAN 

I 


J.  F.  Gillham 
Frank  E.  Sebastian. 


LAWYERS. 
Edwardsville,  III. 


£)  H.  MUDGE 

LAWYER. 

Office  in  Stubbs  Building,  Main  Street, 
Edwardsville,  III. 


I yiNCENT  FERGUSON 


>> 


LAWYER. 


Office  in  Madison  Store  Building,  Purcell  St. 


❖ 


PRINGER  & BUCKLEY 


Edward  C.  Springer 
Leland  H.  Buckley 


Second  Floor  Keller  Building,  Opposite  Court  House. 


B 


ROWN  & GEERS 


Robert  J.  Brown 
M.  Lester  Geers 


Gerber  Building. 


ATTORNEYS  AND  COUNSELORS  AT  LAW. 

Hillsboro  Avenue 


t 

>>  F G.  HILL 

l_j» 

❖ 

I 


ATTORNEY  AT  LAW. 


Masonic  Hall  Building.  ^ 


80 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  VII. 

PIES. 


“What  moistens  the  lip,  what  brightens  the  eye 
What  calls  back  the  past  like  the  rich  pumpkin  pie.”  • 

— Whittier. 


CHOCOLATE  PIE. 

(As  made  by  a Virginia  “Mammy”  for  the  Children’s 
Birthdays.) 

Mrs.  J.  F.  Boyd,  Shelbyville,  Tenn. 

1 cup  sugar  cup  flour. 

V2.  cup  grated  chocolate.  1 cup  boiling  water. 

Butter  size  of  egg.  2 eggs. 

2 teaspoons  vanilla 

Line  a dep  pie  pan  with  rich  crust  and  bake  in  qnick  oven 
Sift  together  thoroughly  the  flour  and  sugar,  turn  into  a stew 
pan  and  add  the  chocolate  and  butter.  Pour  over  this  the  boil- 
ing water  and  stir  until  smooth,  add  well  beaten  yolks  of  the 
2 eggs  and  after  it  has  cooked  smooth  and  glossy,  add  the  va- 
nilla, remove  from  fire  and  pour  into  crust.  Have  ready  a 
meringue  made  of  the  2 whites  beaten  very  stiff  with  2 rounded 
tablespoons  sugar  added.  Spread  over  pie  and  bake  in  an  oven 
so  moderate  that  it  will  take  20  or  30  minutes  to  brown  nicely. 
Serve  when  quite  cold. 

CHOCOLATE  PIE. 

Mrs.  B.  R.  Burroughs. 

y^.  cup  chocolate  (grated).  1 cup  sugar. 

1 cup  milk.  2 eggs. 

2 tablespoons  cornstarch.  1 tablespoon  vanilla. 

Butter  size  of  an  egg. 


Place  milk  in  double  boiler  to  heat  with  grated  chocolate. 
Beat  the  yolks  of  eggs,  add  sugar,  a pinch  of  salt  and  the  corn 
starch,  mix  these,  and  add  to  the  milk.  When  thickened,  pour 
into  the  crust  spread  with  a meringue  made  with  the  whites  of 
eggs  mixed  with  2 tablespoons  powdered  sugar.  Brown  a lit- 
tle in  slow  oven. 


CREAM  CHERRY  PIE. 

Mrs.  J.  F.  Stillwell. 

1 cup  sugar.  Few  bits  butter  on  top. 

2 heaping  tablespoons  sifted  1 cup  milk, 

flour. 

Fill  the  pie  plate  which  has  been  covered  with  pastry  about 
level  with  cherries.  Mix  sugar  and  flour  dry,  then  add  the 
milk,  stir  smooth  and  pour  over  the  cherries.  Distri1)ute  the 
bits  of  butter  over  all  and  bake  without  top  crust. 

MOLASSES  PIE. 

Mrs.  W.  A.  Richardson. 

3 eggs,  beaten  separately.  1 cup  white  sugar. 

1Y2  tablespoons  butter.  1’/^  cup  molasses. 

1 tablespoon  vinegar.  nutmeg. 

STRAWBERRY  SHORTCAKE. 

Mrs.  E.  J.  Jeffress. 

2 scant  cups  flour.  V2  teaspoon  salt. 

1 full  tablespoon  lard.  1 egg. 

1 full  tablespoon  butter.  Milk. 

2 level  teaspoons  B powder. 

Mix  baking  powder  and  salt  into  flour,  rub  in  butter  and 
lard,  beat  the  egg  in  a teacup  and  fill  cup  with  milk,  then  add 
this  to  flour  to  make  a soft  dough.  Divide  in  two  parts,  roll 
thin  and  spread  with  soft  butter.  Place  the  2 together  and 
bake.  When  done,  split  open  and  spread  the  sweetened  fruit. 
Serve  with  cream. 


^ ’ 

/ 

82  THE  EDWARDSVILLE  COOK  BOOK. 

BANANA  PIE. 

Mrs.  J.  E.  Hillskotter. 

Bake  a crust,  slice  into  it  2 or  3 bananas,  over  which  pour 
boiled  custard  made  of 

1 pint  milk.  2 yolks  of  eggs. 

V2.  cup  sugar.  1 heaping  tablespoon  corn- 

^ Vanilla  flavor.  starch. 

o 

Cover  pie  with  beaten  whites  of  the  eggs  and  set  in  oven  to 
brown.  Let  custard  cool  before  pouring  over  bananas. 


APPLE  OR  PEACH  CUSTARD  PIE. 


Miss  Alice  Fangenroth. 

Line  a pie  pan  with  good  crust,  put  into  it  2-3  cup  sugar, 
mixed  well  with  2 tablespoons  flour.  Now  slice  the  apple  or 
peach  into  this  and  sprinkle  a little  sugar  on  top,  add  2 table- 
spoons water  and  bake  three  quarters  of  an  hour. 

CRANBERRY  PIE. 

Mrs.  J.  D.  Manley,  St.  Louis,  Mo. 

2 cups  •chopped  cranberries.  1 cup  raisins. 

V2.  cup  granulated  sugar.  2 tablespoons  flour. 

y2  cup  water.  1 egg. 

Mix  these  together.  Line  a pie  plate  with  rich  crust,  fill  and 
cover  with  top  crust  and  bake  in  slow  oven. 


PUMPKIN  PIES. 
Mrs.  Frank  Stillwell. 


cups  pumpkin. 

1 cup  milk. 

V2  cup  sugar. 

1 teaspoon  flour. 

14  teaspoon  B powder. 

Makes- "^o  pies. 


1 teaspoon  cinnamon. 

14  teaspoon  salt. 

14  teaspoon  nutmeg. 

2 eggs,  slightly  beaten. 

A 


PIES. 


S3 


PIE  CRUST,  (One  Pie.) 
>Mrs.  P).  D.  ])crry,  Chester,  Pa. 


1  cup  flour. 

V2  cup  lard. 

Mix  very  deftly  with  ice  cold 

1 MINCE 

Mrs.  J.  T. 

12  lb.  beef,  neck  preferred. 

7 lbs.  white  suet. 

4 large  nutmegs,  grated. 

1 tablespocn  ground  ginger. 

6 lbs.  “C”  sugar. 

10  lbs.  raisins,  seeded. 


14  teaspoon  salt. 

water.C  Bake  in  qtiick  oven. 

MEA% 

Crockert' 

8 lbs.  currants. 

2 heaping  tablespoons  black 
pepper. 

3 tablespoons  ground  cloves. 

3 tablespoons  ground  cinnamon. 
114  gallons  sweet  cider. 


Twice  as  many  chopped  apples  as  both  meat  and  suet.  Put 
cider  m large,  vessel,  add  a]:)ples  and  cook  until  soft ; mix  other 
ingredients  well,  and  'pour  over  this  the  cooked  apples,  mix 
thoroughly,  and  either  put  away  in  self  sealing  jars  or  pack 
in  open  jars,  covering  top  with  paper  dipped  in  whisky.  Will 
keep  until  late  spring.  Above  makes  8 gallons. 

CREAM  PUFFS. 

Mrs.  A.  L.  Brown. 

Mrs.  Travous. 

1 large  cup  hot  water.  ^ ” 1 cup  flour. 

14  cup  butter.  ' . ■ 4 eggs. 

Boil  water  and  butter,  stirring  in  the  flour  during  the  boiling. 
Set  aside  and  when  cool  stir  in  4 eggs,  one  at  a time  without 
beating;  drop  on  tins  quickly  and  bake  in  fairly  hot  oven. 
When  baked,  fill  with  whipped  cream  or  a filling  made  by  beat- 
ing together-  . . 

3 tablespoons  flour.  ing  to  taste. 

' V2  cup,  or  more,  sugar,  accord-  1 egg. 

and  stir  in4o  pint  boiling  milk.  Flavor  to  liking. 


84 


THE  ED  WARDS  VJLLE  COOK  BOOK. 


' CREAM  PUFFS. 


Mrs.  Margaret  J.  Springer. 


1 cup  water. 
Va  butter. 


3 eggs. 

1 cup  flour. 


L ct  water  come  to  a boil,  then  stir  in  flour,  dry. 

, M jool,  so  as  not  to  cook  the  eggs,  stir  in  3 well  beaten 

eggs.  Then  drop  on  greased  pans  and  bake  twenty-five  min- 
utes. 

Cream  Filling : — 

% cup  sugar.  1 cup  milk. 

1 heaping  tablespoon  corn-  1 egg. 

starch.  1 teaspoon  vanilla. 

To  the  boiling  milk,  add  cornstarch  dissolved  in  a little  milk, 
the  egg  and  sugar  and  boil.  Add  vanilla  when  done. 


Grated  rind  of  one  and  juice  of  2 lemons.  Stir  all  together 
and  let  stand  overnight,  or  any  length  of  time  before  baking 
in  the  pie  crust. 


1 2-3  cups  boiling  water.  , 5 eggs,  saving  out  whites  of  3. 


Juice  .and  grated  rind  of  i large  lemon.  Mix  flour  into  a 
smooth  p^ste  with  cold  water  to  which  add  the  boiling  water 
Bake  in  "moderate  oven.  When  done  spread  over  top  of  pies 
the  whites *of  eggs,  well  beaten,  to  which  add  5 tablespoons 
sugar.  Let  stand  in  oven  with  door  open  20  to  30  minutes 
until  brown. 


LEMON  TURNOVERS. 
Mrs.  E.  H.  Wood,  Omaha,  Neb. 


2 cups  chopped  raisins. 
V2  eup  cracker  crumbs. 


2 cups  sugar. 

2 tablespoons  water. 


LEMON  PIE  (For  Two  Pies.) 
Mrs.  R.  R.  Bonnell,  Loveland,  Colo. 


1Y2  tablespoons  flour. 


1Y2  cups  sugar. 


PIES. 


85 


LEMON  PIE. 


Mrs.  G.  B.  Crane,  Chicago. 


V2  cracker. 

2 eggs. 

1 cup  water. 

2 tablespoons  flour. 


\ 

Juice  and  grated  rind  of  1 
lemon. 

IVz  cups  sugar. 


Mix  these  well  and  fill  pie  crust  and  bake.  When  dono  eat 
the  whites  stiff,  add  a little  powdered  sugar  and  spread  on  top.; 
then  return  to  oven  to  give  it  a Jight  brown. 

LEMON  PIE  MADE  WITH  MILK. 


Mrs.  B.  R.  Burroughs. 


1 cup  milk. 

1 cup  sugar. 

2 yolks  of  eggs. 

1 good  sized  lemon. 


2 tablespoons  flour. 

A pinch  of  salt. 

Butter,  size  of  an  egg. 


Put  the  milk  in  a double  boiler  to  heat.  Beat  yolks  of  eggs, 
add  sugar,  salt,  flour  and  juice  of  the  lemon,  with  a little  of  the 
grated  rind.  Add  this  to  the  milk.  When  thick,  pour  into  the 
crust,  and  over  this  spread  the  meringue  made  from  the  whites 
of  the  2 eg^,.  sweetened  with  2 tablespoons  powdered  sugar. 


LEMON  PIE. 

t 

Mrs.  Clare  Prickett  Jones 


1 cup  cold  water. 

2 yolks  of  eggs. 

2 heaping  tablespoons  flour. 
1 cup  white  sugar. 


1 teaspoon  butter. 
Grated  rind  and  juice 
lemon,  * 


of 


Bake  the  crust  first,  then  fill  with  above  mixture,  which  Ijas 
been  cooked  to  aThick  paste.  Beat  the  ^whites  of  eggs  to  a 
froth  with  2 tablespoons  sugar.  Return  Jo  oven  and  bake  a 
light  brown.  ^ 


S6 


THE  E'DWARDSVILLE  COOK  BOOK. 


LEMON  PIE. 

Mrs.  Al)l)ic  L.  (jrcemvood 


2 caps  sugar. 
1 cup  water. 

] tablespoun  cornstarch. 

5 well  beaten  eggs,  (reserve  the 

Grated  rind  and  juice  of  2 whites  of  2). 
lemons. 

a. 

P>ake  the  crust  first  and  cook  mixture  on  top  of  stove.  P>eat 
the  reserved  whites  with  2 tablespoons  sugar,  and  spread  oi'i 
top.  This  makes  2 pies. 


LEMON  PIE. 

Mrs.  J.  W.  Terry. 

1 large  lemon. 
1 cup  sugar. 

1 cup  milk. 

3 eggs,  whites  and  yolks  beat- 
en separately. 

2 level  tablespoons  flour. 

Strain  lemon  juice,  add  sugar,  yolks  of  eggs,  milk  and  flour 
Pour  in  pie  plate,  lined  with  puff  paste.  When  baked,  spread 
on  whites  of  eggs,  beaten  stiff,  with  a teaspoon  of  sugar  added. 
Brown  in  oven. 


t 


88 


THE  EDWARDSVILLE  COOK  BOOK. 


THE  NORTH  SIDE  of 

THE  COURT  HOUSE 

FACES 

THE  ONLY  STORE 

IN  THE  CITY 

WHERE  NOTHING 
IS  OVER  10  CENTS 


HARDWARE,  CHINA,  GLASSWARE, 
GRANITEWARE,  TINWARE,  BRIC-A-BRAC, 
NOTIONS,  LACES  AND  EMBROIDERY. 

NIEDRINGHAUS 

5 AND  10  CENT  STORE 

EDWARDSVILLE,  ILLINOIS. 


ADVERTISEMENTS. 


89 


MARKS,  WEBER  & CO. 

Dealers  in 

ORGANS,  SEWING  MACHINES.  CARPETS,  LINOLEUMS 
OIL  CLOTH,  LACE  CURTAINS  AND  WINDOW  SHADES 


We  are  now  having  manufactured,  especially  for  us, 
according  to  our  own  specifications,  the 

AARKS  & WEBER  PIANO 

Call  and  see  us  ,or  write  us  for  prices  and  terms. 


GOODS  SOLD  ON  THE  INSTALLMENT  PLAN. 


90 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  IX. 

PUDDINGS  AND  DESSERTS. 

Josh  Billing-s’  Philosophy: 

“'We  should  be  keerful  how  we  encurridge  luxuries.  It  i? 
but  a step  forard  froiu  hoe  cake  to  plum  puddiu ; but  its  a mile 
aud  a half  by  the  nearest  road  when  we  have  to  go  back  again.” 


OLD  ENGLISH  CHRISTMAS  PLUM  PUDDING. 
Mrs.  R.  E.  S. — Pickering,  Yorkshire,  England. 


1 lb.  raisins. 

1 lb.  currants. 

V2  nutmeg. 

1 teaspoon  gr.  cloves. 

1 teaspoon  gr.  cinnamon. 

1Y2  teaspoons  baking  powder. 


1 lb.  suet,  chopped  fine. 

1 cup  dark  brown  sugar. 

1V2  oz.  candied  lemon. 

1 cup  sweet  milk. 

6 eggs,  well  beaten. 

Flour  to  make  a stiff  dough. 


Put  in  a cloth  that  has  been  wet  and  floured;  tie  well  leaving 
room  for  rising.  Put  in  boiling  water  and  boil  3 hours  without 
stopping.  Serve  with  sauce. 

I ....  ii  ..  ! i.  ^ 

ENGLISH  PLUM  PUDDING. 


Mrs.  J.  A.  Gibson, 

1 lb.  stale  bread. 

1 pt.  hot  milk. 

14  lb.  sugar. 

8 eggs. 

1 lb.  raisins. 

1 nutmeg,  grated. 

1 lb.  Zante  currants. 


Pontiac,  Michigan. 

34  lb.  citron. 

1 lb.  beef  suet. 

1 glass  wine. 

1 glass  brand.y. 

1 tablespoon  mace. 

Cinnamon  and  cloves,  mixed. 


Soak  the  bread  in  the  hot  milk  and  cool  it.  When  cold  add 
sugar  and  the  yolks  of  eggs  beaten  to  a cream,  raisins,  stoned 
and  floured,  currants  washed  and  floured,  citron  cut  in  slips 


PUDDlNCxS  AND  DESSERTS. 


91 


and  dredged  with  flour,  suet  chopped  fine  and  salted,  wine, 
brandy  and  spices ; beat  the  whole  together  and  last  thing  add 
the  whites  of  eggs  beaten  to  a stiff  froth.  Pour  into  a cloth 
previously  dredged  with  flour.  Tie  firmly,  leaving  room  for 
pudding  to  swell,  and  boil  6 hours.  Serve  with  wine  or  brandy 
sauce.  Best  prepare  ingredients  the  day  before  and  cover 
closely. 

OLD  ENGLISH  PLUM  PUDDING. 


Mrs.  Gibson,  Pontiac,  Michigan. 


2 lbs.  raisins. 

1 lb.  currants. 

1 lemon  peel. 

V2  lb.  suet. 

6 eggs. 

V2  to  % lb.  flour. 
Not  forgetting  salt. 


1 lb.  bread  crumbs. 

1 lb.  sugar. 

Nutmeg  and  ginger  to  taste. 

2 teaspoons  lemon  essence. 
1/4  pint  spirits,  as  preferred 


SAUCE  EOR  PLUM  PUDDING. 


Mrs.  Gibson. 


1 cup  sugar.  Pinch  of  salt. 

V2  cup  butter.  1 large  cup  hot  cream  or  rich 

4 yolks  of  eggs.  milk. 

1 wine  glass  wine  or  brandy. 

Cream  sugar  and  butter  until  light  and  creamy ; add  yolks 
well  beaten,  stir  in  the  wine,  salt  and  cream.  Beat  well,  place 
in  sauce  pan  over  fire  until  it  cooks  enough  to  thicken  like 
cream.  Be  sure  not  let  it  boil.  Delicious. 


CHRISTMAS  PUDDING. 
Mrs.  L.  M.  Arm  St  rone. 


1 lb.  suet. 

1 lb.  citron. 

1/4  lb.  bread  crumbs. 

1 pint  sweet  milk. 

4 eggs. 

Chop  the  suet,  not  too  fine ; 
pudding  bag  5 hours. 


1 lb.  raisins. 

1 lemon  peel,  (grated). 

1/4  lb.  flour. 

1/4  lb.  sugar. 

Little  salt  and  soda. 

chop  the  raisins  fine.  Boil  in 


92 


THE  EDWARDSVILLE  COOK  BOOK. 


SWEET  POTATO  PUDDING. 

Mrs.  E.  J.  Jeffress. 

1 large  or  2 small  sweet  pota-  1 cup  sugar. 

toes,  grated.  3 eggs. 

3 cups  sweet  milk.  Butter  size  of  an  egg. 

Bake  and  eat  with  cream. 


SUET  PUDDING. 


Mrs.  Clare  Prickett  Jones. 


1 cup  sour  milk. 

1 cup  suet. 

1 cup  seeded  raisins. 

cup  granulated  sugar,  if 
molasses  is  light. 


1 cup  molasses. 

2 cups  flour. 

1 teaspoon  soda. 

1 teaspoon  mixed  spices. 
A litte  salt. 


Steam  three  hours. 

Hard  Sauce  for  Suet  Pudding : — 

1 cup  sugar.  % cup  butter. 


Beat  to  a cream,  add  2 eggs,  well  beaten.  Flavor  to  taste 


SUET  PUDDING. 
Mrs.  Louise  Cullens. 


1 cup  sweet  milk. 

1 cup  raisins. 

1 cup  Orleans  molasses. 
A little  salt. 

Steam  3 hours. 

Sauce  for  Pudding : — 

1 cup  sugar. 

1 spoonful  flour. 


3 cups  flour. 

1 cup  suet,  chopped. 
1 teaspoon  soda. 
Spice  to  taste. 


1 cup  butter. 


Beat  all  together,  then  pour  on  boiling  water  until  the  right 
consistency;  flavor  with  a little  lemon  extract. 


PUDDINGS  AND  DESSERTS. 


^3 


DELICATE  PUDDING. 

Mrs.  E.  Salford. 

1 cup  raisins  or  currants. 
Butter  size  of  an  egg;  flour  to 
make  a stiff  batter.  Flavor. 

Steam  one  hour. 


1 cup  sugar. 

1 egg. 

2 teaspoons  B powder. 
1 cup  milk. 


RICE  PUDDING. 

Mrs.  J.  F.  Stilwell. 

3 tablespoons  raw  rice.  3 tablespoons  sugar. 

1V2  quarts  milk.  Nutmeg  and  vanilla  to  taste. 

Bake  from  2^  to  3 hours  in  slow  oven,  stirring  frequently 
during  the  first  half  hour  and  later  occasionally.  Serve  with 
cream  either  plain  or  whipped. 

CHINESE  RICE  PUDDING. 

Mrs.  W.  S.  Wright,  Omaha,  Neb. 

2 cups  boiled  rice.  1 cup  sugar. 

V2  box  gelatine  soaked  in  Y2  14  teaspoon  salt, 
cup  water. 

Dissolve  the  gelatine  in  i cup  hot  water ; add  rice,  sugar  and 
salt ; allow  to  cool. 

BLACKBERRY  EMPRESS. 

Mrs.  Arthur  Dyer. 

2 cups  milk.  1 teaspoon  baking  powder. 

1 egg.  Flour  to  make  a thin  batter. 

% cup  butter. 

Put  a layer  in  pudding  dish,  add  a quart  of  raw  blackberries 
well  covered  with  sugar  and  a little  butter.  Cover  with  remain- 
ing batter  and  bake  one  hour.  Serve  either  hot  or  cold  with 
sweet  cream. 


94 


THE  EDWARDS  VIELE  COOK  BOOK. 


BAKED  CUP  CUSTARDS. 

Mrs.  R.  J.  Dinning,  Omaha,  Nelx 

1 quart  milk.  4 tablespoons  sugar. 

4 eggs.  A little  vanilla. 

Rinse  cups  in  water.  Pour  in  custard  and  place  in  pan  of  hot 
water.  Bake  25  minutes. 


COTTAGE  PUDDING. 


Mrs.  W.  S.  Potts-  Pawnee,  Neb. 


1 cup  sugar 
1 tablespoon  butter. 
1V2  cups  flour. 

A pinch  of  salt. 


1 egg. 

1 cup  milk. 

2 teaspoons  baking  powder. 
Vanilla  flavoring. 


Mix  well  sugar,  butter  and  egg;  add  milk  and  flour  into 
which  baking  powder  has  been  sifted,  also  salt  and  flavoring 
Bake  in  shallow  square  pan.  Cut  in  squares  and  serve  with 
lemon,  orange  or  crushed  berry  sauce. 


Crushed  Berry  Sauce  : — ■ 


Cream  i cup  sugar  and  i tablespoon  butter.  Add  i cup 
crushed  raspberries,  stir  and  serve  as  sauce  for  pudding. 


CUP  PLUM  PUDDING. 
Mbs.  E.  J.  Jeffress. 


1 cup  raisins,  chopped. 

1 cup  surrants. 

1 cup  suet. 

1 teaspoonful  each  cinnamon, 
cloves  and  grated  lemon  peel. 
4 well  beaten  eggs. 


V2  teaspoon  soda  stirred  into 
enough  buttermilk  to  make  a 
stiff  batter. 

1 cup  flour. 

1 cup  bread  crumbs. 

1 cup  sugar. 


Mix  flour,  fruit,  crumbs,  suet  and  sugar,  add  flavoring  and 
eggs,  then  buttermilk;  steam  2j/^  or  3 hours.  Serve  with  warm 
sauce. 


PUDDINGS  AND  DESSERTS. 


95 


GOOSEBERRY  JAM  PUDDING. 
Mrs.  W.  S.  Potts.  Pawnee.  Neb. 


2-3  cup  sugar. 

1 tablespoon  butter. 

2 tablespoons  sour  milk. 

V2  cup  preserved  or  spiced 
gooseberries. 

Make  into  batter  and  bake 
may  be  used.) 

Sauce ; — 

1 cup  sugar. 

1 tablespoon  flour, 

1 small  teaspoon  butter. 

Vanilla  sauce  may  be  made 
the  orange. 

Cook  until  it  thickens. 


1 small  teaspoon  cinnamon. 

1 egg. 

1 cup  flour. 

teaspoon  soda. 

in  cake  pan.  (Other  fruit  jams 


1 orange,  juice  and  grated  rind. 
iy2  cups  boding  water. 

Cook  until  it  thickens. 

by  substituting  that  flavor  for 


FIG  PUDDING. 


Mrs.  F. 

1 cup  suet  or  butter. 

1 cup  sugar. 

3  eggs. 

Y2  glass  brandy. 

2 teaspoons  B powder. 

Sauce : — 

1 cup  sugar. 

Pinch  of  salt. 

Beat  well.  Just  before  using- 

flavor. 

BIRD’S  NEST 


. Wier. 

1 cup  bread  crumbs. 

V2  pound  figs. 

1 cup  milk. 

1 nutmeg. 

Steam  3 hours. 

1 egg. 

add  I cup  boiling  milk  and 
PUDDING. 


Mrs.  L.  M.  Armstrong. 

5 apples.  3 eggs. 

6 tablespoons  sifted  flour,  1 pint  sweet  milk. 

A little  salt. 


96 


THE  EDWyARDSVILLE  COOK  BOOK. 


Pare  and  core  the  apples.  Set  in  buttered  pan.  Pour  on  the 
batter.  Bake  one  hour.  Serve  with  sauce. 

CHOCOLATE  PUDDING. 

Mrs.  J.  F.  Stilwell. 

Boil  I pint  milk,  a little  piece  butter,  i cup  sugar,  3 oz.  grated 
chocolate.  Pour  this  over  3 slices  bread,  whic  hhave  been  soak- 
ed in  just  a little  of  the  milk.  Beat  well.  When  cold  stir  in  the 
yelks  of  4 eggs.  Bake  and  when  done  spread  on  the  beaten 
and  sweetened  whites  of  the  eggs,  and  brown.  Serve  with 
pudding  sauce  or  plain  or  whipped  cream. 

CHOCOLATE  PUDDING. 

Mrs.  H.  O.  Isensee. 

1 pint  milk.  1 cup  sugar. 

3 oz.  chocolate.  3 eggs. 

Small  piece  butter. 

Boil  milk,  butter,  sugar  and  chocolate  until  thick.  Pour  this 
over  two  slices  bread  that  have  been  soaked  in  a little  milk. 
When  cool  stir  in  unbeaten  yolks  of  the  eggs.  Bake  and  when 
done  put  meringue  on  top.  Brown  this  and  serve  with  custard. 

CHOCOLATE  PUDDING. 

Miss  Carrie  Wolf. 

1 pt.  milk.  Small  piece  butter. 

1 cup  sugar.  3 oz.  chocolate  (Baker’s). 

4 slices  bread.  4 eggs. 

Boil  the  milk,  butter,  sugar  and  chocolate ; pour  this  over 
the  bread  which  has  been  soaked  in  a little  milk.  When  cold 
stir  in  yolks  of  eggs,  beaten,  and  beat  thoroughly.  Bake,  and 
when  done  spread  on  the  whites,  beaten  with  a little  sugar  and 
bake  again  until  eggs  are  a light  brown.  Serve  with  a thin 
custard  sauce. 


PUDDINGS  AND  DESSERTS. 


97 


CHOCOLATE  PUDDING. 
Mrs.  Travoiis. 


4 yolks  of  eggs. 

1 cup  sugar. 

1 qt.  milk. 

Butter  size  of  an  egg. 


3 tablespoons  grated  chocolate. 
About  1 cup  bread  crumbs. 
Elavoring. 


Dissolve  chocolate  thoroughly  in  a part  of  the  milk.  After 
milk  is  heated,  stir  ing'redients  together,  pouring  hot  milk  in 
last.  Bake.  When  done  make  a meringue  for  top,  and  brown. 


CARAMEL  PUDDING. 


Mrs.  J.  F.  Stillwell. 

Put  ^ cup  sugar  in  a frying  pan,  and  stir  until  melted  and  a 
golden  brown  in  color.  Pour  a little  of  this  into  each  cup, 
turning  cup  around  that  the  bottom  and  sides  may  be  quickly 
coated.  It  will  harden  almost  instantly.  Take  4 eggs,  3 table- 
spoons sugar,  I ta1)lespoon  vanilla,  i pint  milk.  Fill  the  cups 
with  the  mixture ; place  them  in  pan,  partly  filled  with  warm 
water  and  bake  in  slow  oven  until  set  in  centre.  They  are  done 
when  a knife  blade  comes  out  clean.  Cool  and  turn  out  care- 
fully on  saucers. 


SNOW  PUDDING. 

Mrs.  J.  T.  Keller,  St.  Louis,  Mo.  ’ 

y<2.  box  gelatine.  cup  sherry  winp 

t pint  warm  water.  4 whites  or  eggs,  oeaien  to  stiff 

2 cups  sugar.  froth. 

Juice  3 lemons. 

Dissolve  gelatine  in  the  water,  and  pour  it  over  sugar.  When 
quite  cold  add  lemon  juice  and  sherry  wine.  Beat  whites  well  and 
put  the  mixtures  together  and  beat  until  stiff. 

Sauce : — Make  a custard  of  i quart  milk  and  yolks  of  six 
eggs ; boil  and  flavor  with  vanilla. 


98 


THE  EDWARDSVILLE  COOK  BOOK. 


CORN  PUDDING. 

Mrs.  Lou  Cullens. 

1 can  corn.  1 pint  milk. 

2 eggs.  2 taDlespoons  sugar. 

1/2  cup  bread  crumbs.  1 tablespoon  butter. 

Salt  and  pepper  and  bake  one  hour. 

SNOWDRIFT  PUDDING. 

Miss  Alice  Fangenroth. 

1 cup  sugar.  3 tablespoons  cornstarch. 

2 cups  water.  Juice  of  1 lemon. 

3 eggs.  Pinch  of  salt. 

Let  water  and  sugar  come  to  a boil ; add  cornstarch,  lemon 
and  salt,  and  boil  ten  minutes.  Beat  the  whites  of  eggs  to  a 
stiff  froth  and  add  the  cooked  ingredients  by  spoonful  quanti- 
ties, beating  all  the  time.  Put  into  mould.  Serve  with  boiled 
custard  of  the  yolks  of  eggs  poured  around  it. 

LEMON  CREAM  PUDDING. 

Miss  Alice  Fangenroth. 

4 eggs.  2 tablespoons  hot  water. 

2 tablespoons  powdered  sugar.  Juice  and  grateu  rind  of  1 large 
4 tablespoons  sugar.  lemon. 

Beat  the  yolks  and  sugar ; add  lemon  and  hot  water ; simmer 
until  it  thickens.  Remove  from  front  of  stove  and  stir  in  the 
whites,  beaten  stiff,  with  the  powdered  sugar. 

BROWN  PUDDING. 

Mrs.  W.  H.  Krome. 

1 cup  molasses. 

% cup  suet. 

1 teaspoon  soda. 

Serve  with  butter  sauce. 


3 cups  flour. 

1 cup  raisins. 

1 cup  sour  milk. 
1 teaspoon  salt. 

Steam  3 hours. 


/ ' 


PUDDINGS  AND  DESSERTS. 


99 


STEAMED  RICE. 

Mrs.  S.  T.  Rol:>inson. 

One  pint  best  rice,  wash  it  and  drop  into  2 quarts  boiling- 
water.  Stir  until  it  boils  again  and  cook  until  barely  done. 
This  will  hardly  require  15  minutes.  Test  by  biting;  the  grain 
should  only  just  lose  its  grittiness,  and  every  grain  when  served 
should  be  separate.  Drain  off  the  water  and  set  on  top  of 
range  closet,  covered  closely,  to  steam  until  serving  time. 

STEAMED  GRAHAM  PUDDING. 

Mrs.  J.  E.  Hillskotter. 

1 cup  seeded  raisins.  1 cup  molasses. 

1 teaspoon  soda.  1 scant  cup  milk. 

14  teaspoon  salt.  2 cups  graham  flour. 

Spice  to  suit  taste. 

Put  in  individual  cups  and  steam  ^ of  an  hour.  One-half  of 
this  will  serve  six  persons. 

Sauce : — 

1 cup  sugar.  2 eggs. 

1 tablespoon  boiling  water.  1 teaspoon  flour. 

Vanilla  flavor. 

Boil  and  stir  in  beaten  whites  last. 

PINEAPPLE  TAPIOCA. 

Mrs.  E.  W.  Fiegenbaum. 

1 cup  pearl  tapioca.  Juice  of  2 lemons. 

V2  cup  water.  lb.  can  sliced  pineapple. 

IV2  cup  sugar.  3 whites  of  eggs. 

Soak  tapioca  over  night.  In  morning  drain  off  all  water  and 
add  lemon  juice,  water,  and  pineapple,  cut  fine,  with  its  juice. 
Add  to  this  the  sugar,  and  cook  all  slowly,  stirring  carefully, 
not  to  spoil  shape  of  tapioca.  Cook  until  almost  clear.  Have 
ready  the  whites  of  eggs  well  beaten  and  fold  in  carefully. 
Serve  ice  cold  with  whipped  cream. 


100 


THE  BDWARDiSVILLE  COOK  BOOK. 


COLD  BISCUIT  PUDDING. 

Mrs.  J.  E.  Hillskotter. 

Slice  cold  biscuit  in  thin  slices  in  a dish ; grate  on  a little  nut- 
meg; then  make  a sauce  of  3 teaspoons  flour,  pour  boiling 
water  on  until  like  cornstarch,  add  4 tablespoons  sugar  and  a 
teaspoonful  of  butter ; pour  on  the  biscuit  while  sauce  is  hot. 

BREAD  PUDDING. 

Mrs.  J.  T.  Keller,  St.  Louis. 

Cut  into  dice  half  a dozen  slices  of  buttered  bread  and  pm 
into  a baking  dish ; pour  over  it  a custard  made  of 

1 qt.  milk.  3 eggs. 

1 teacup  molasses.  teacup  currants. 

A little  nutmeg. 

Bake  brown,  and  use  any  desired  sauce. 

PRUNE  PUDDING. 

Mrs.  J.  T.  Keller,  St.  Louis. 

Stew  I lb.  best  prunes  until  done.  When  cold,  remove  seed 
Beat  white  of  4 eggs  to  a stiff  froth.  Mix  in  prunes  after  they 
have  been  cut  in  small  pieces.  Put  in  oven  to  brown.  Serve 
with  cream. 


WOODFORD  PUDDING. 
Mrs.  E.  J.  Jeffress. 


3 eggs,  well  beaten. 

V2  cup  butter. 

1 tablespoon  sourJjqili'” 

y2  teaspoon  soda  inol  milk. 
Bake  in  moder'^^e  oven. 
Sauce : — 

2 eggs,  well  beaten.  •/  i 
1 cup  sugar. 


1 cup  sugar. 

1 cup  jam. 

V2  cup  flour. 

1 teaspoon  mixed  spices. 


Y2  cup  butter. 


PUDDINGS  and  desserts. 


101 


Rub  butter  and  sugar  together,  stir  in  the  beaten  eggs,  place 
over  the  fire  and  stir  until  thick,  then  remove  at  once. 

WOODFORD  PUDDING. 

Mrs.  H.  C.  Squire. 

3 eggs.  - . . 1/^  cup  butter. 

1 cup  sugar.  ' teaspoon  soda  dissolved  in 

1V2  cups  flour.  3 teaspoons  sour  milk.  • 

1 cup  jam. 

Nutmeg  and  cinnamon  to  taste.  Mix  well  and  bake  slowly. 

TAPIOCA  CREAM. 

Mrs.  J.  T.  Keller,  St.  Louis. 

Soak  2 tablespoons  of  tapioca  over  night  in  enough  milk  to 
cover  it.  To  pints  milk,  heated,  add  yolks  of  3 or  4 eggs, 
well  beaten  with  sugar.  Put  in  tapioca  and  cook  until  thick. 
Beat  whites  of  eggs  for  top.  Sweeten,  put  on  cocoanut,  brown 
in  oven.  Flavor. 

PINEAPPLE  GELATINE. 

Mrs.  H.  O.  Isensee. 

1 scant  box  gelatine.  3 oranges,  (juice>. 

1Y2  cups  sugar.  1 large  can  sliced  pineapple. 

4 or  5 lemons  (juice).  . 3 pints  water. 

Soak  the  gelatine  in  the  juice  from  can  of  pineapple,  adding 
water  to  make  a pint.  When  thoroughly  soaked  add  the  sugar, 
juice  of  lemons  and  oranges,  and  3 pint,^..AVc  ‘ ^r;  strain  through 
a cloth  and  when  set,  stirUn  small  piec  d pineapple,  English 
walnut  halves  and  white  grapes,  La. 

’ FRUIT  GELAh.._;E. 

Mrs.  Charles  Pauly. 

Dissolve  I box  Knox  Gelatine  in  i quart  warm  water,  add  i 


102 


THE  EDWARDSVILLE  COOK  BOOK. 


cup  vSUj^ar,  and  juice  of  2 lemons.  Slice  into  this  3 bananas,  i 
orange  and  can  sliced  pineapple,  cut  in  small  pieces.  Let  it 
get  (juite  cold  and  serve  with  whipped  cream,  sweetenecl  and 

flavored.  If  coloring  is  desired,  red  raspberry  or  other  pretty 
colored  fruit  juice  may  be  used. 


1 pt.  cold  water. 

Pour  the  cold  water  over  gelatine ; add  the  juice  of  the  4 
lemons  and  peeling  of  one.  Let  stand  one  hour ; then  add  the 
boiling  water,  and  the  sugar ; put  in  kettle  and  let  it  boil  one 
or  two  minutes.  Remove  and  strain  through  cheese  cloth. 
When  cool,  pour  over  sliced  bananas,  oranges  and  English 
walnuts.  Must  be  made  the  day  before  using,  and  set  in  cold 
place.  Serve  with  meat  course. 


4 whites  of  eggs,  whipped  stiff.  3 tablespoons  strawberry  jam. 

1 cup  sugar. 

Bake  40  minutes  in  slow  oven.  Serve  hot  in  baking  dish 
with  sweet  cream. 

PINEAPPLE  TAPIOCA. 

Mrs.  Prank  Tunnell. 

1 cup  pearl  tapioca.  Juice  of  2 lemons. 

Y2  cup  water.  1/2  lb.  can  of  sliced  pineapple. 

IV2  cups  sugar. 

Soak  tapioca  over  night  in  plenty  of  cold  water.  Next  morn- 
ing drain  off  all  the  water,  add  lemon  juice,  water  and  pine- 
apple cut  in  small  pieces,  also  pineapple  juice  and  the  sugar. 


LEMON  JELLY. 

Mrs.  B.  R.  Bonnell,  Loveland,  Colo. 


1 phg.  Cox’s  Gelatine. 
2-3  pint  boiling  water. 


3 cups  sugar. 
Juice  of  4 lemons. 


WIND  PUDDING. 

Mrs.  Geo.  A.  Lytle,  Springfield,  111. 


PUDDINGS  AND  DESSERTS. 


103 


Cook  all  slowly,  stirring  carefully,  not  to  spoil  shape  of  tapioca. 
Cook  until  clear.  Have  ready  whites  of  3 eggs,  well  beaten; 
fold  into  this  carefully,  while  hot.  Serve  ice  cold  with  cream. 


ST.  JAMES  PUDDING. 


Mrs.  C.  W. 

1 cup  New  Orleans  molasses. 

1 cup  sweet  milk. 

V4,  cup  butter. 

1 teaspoon  each  cloves  and  cin- 
Add  meats  of  English  walnuts, 

Dressing : — 

3 eggs. 

V2  cup  butter. 

Cream  butter  and  sugar,  add 
whites  and  flavoring 


Bartlett. 

namon. 

Flour  to  make  batter  as  for 
cakes. 

chopped.  Steam  2 hours. 

1 cup  sugar. 

Flavor  to  taste. 

beaten  yolks,  then  beaten 


PRUNE  SOUEELE. 

Mrs.  Abbie  L.  Greenwood. 

Boil  20  prunes  till  soft.  When  cool  cut  from  stone  in  small 
pieces ; add  a little  sugar,  whites  of  six  eggs  beaten  stiff  with 
half  a cup  pulverized  sugar.  Beat  primes  into  this  mixture, 
turn  into  pudding  dish  and  bake  half  an  hour  in  moderate  oven. 
Serve  with  whipped  cream. 

COEEEE  ELUMMERY. 

Mrs.  W.  R.  Prickett. 


1V2\  cups  strong  coffee. 
2-3  cup  sugar. 

3 eggs. 


% cup  milk. 

teaspoon  salt. 

1 tablespoon  gelatine. 


Place  coffee,  milk,  salt  and  the  sugar  in  double  boiler. 
While  this  is  heating,  beat  the  yolks  of  the  eggs  with  remaining 
sugar  and  stir  into  the  liquid  in  the  boiler  until  it  begins  to 


104 


THE  EDWA'RDSVILLE  COOK  BOOK. 


thicken.  Remove  from  fire,  stir  in  beaten  whites,  flavor  with 
vanilla  to  taste,  and  turn  into  a mold.  Serve  ice  cold  with 
cream. 

FRUIT  WHIP. 

Mrs.  Travons. 

Beat  thoroughly  whites  of  4 eggs,  crush  i cnp  any  kind  of 
fruit,  prunes  are  nice,  sweeten,  stir  all  together,  brown  in  quick 
oven.  Serve  cold  with  cream  or  a smooth  custard. 


ENGLISH  TRIFLE. 


Mrs.  F.  J.  Stilwell. 


V2  lb.  macaroons. 

1 doz.  small  square  sponge 
cakes. 

1 dozen  blanched  almonds. 


1 qt.  whipped  cream. 
1 qt.  rich  custard. 

V2  pint  sherry. 

6 tablespoons  brandy. 


Split  the  sponge  cakes  and  spread  with  some  kind  of  jelly  or 
jam.  Heap  the  cakes  and  macaroons' in  a deep  dish;  mix 
sherry  and  brandy  and  pour  slowly  over  the  cakes.  Then  pour 
the  cooled  custard  over  and  sprinkle  the  chopped  almonds  over 
the  top.  Set  in  cool  place  or  ice  box  until  serving  time.  Just 
before  serving  add  the  whipped  cream,  sweetened,  and  put  dots 
of  red  jelly  or  cherries  on  top.  Serves  about  sixteen  people. 


PINEAPPLE  FRITTERS. 


M'rs.  J.  T.  Keller,  St.  Louis. 

Fritter  Batter: — 

2 eggs.  ^/2  cup  milk, 

teaspoon  salt.  1 cup  flour. 

Reserve  the  whites  and  beat  other  ingredients  together  till 
smooth  and  let  stand  an  hour  before  using.  Beat  the  whites 
of  eggs  stiff  and  fold  in  when  ready  to  fry.  Cut  the  fruit  in 
thin,  small  sections,  dip  each  in  the  batter  and  fry  a handsome 
brown.  Serve  with  sauce  made  by  boiling  the  juice  of  the  pine- 
apple with  cup  sugar. 


PUDDINGS  and  desserts. 


105 


PRUNE  SOUFFLE. 

Mrs.  J.  W.  Terry. 

Twenty  large  prunes,  boiled  soft  and  passed  through  a colan- 
der and  whipped  light.  Six  whites  of  eggs,  whipped  stiff, 
sweeten  prunes  with  5 tablespoons  sugar,  add  whipped  eggs 
and  I small  cup  blanched  almonds,  chopped.  Bake  20  minutes. 
Serve  with  whipped  - cream. 

SALPICON  OF  FRUITS. 

Mrs.  Geo.  Kalbfleisch. 

Mix  together  lightly,  equal  parts  of  orange  pulp,  bananas  cut 
in  dice  and  California  grapes  with  seeds  removed  and  cut  in 
halves,  also  Some  grated  pineapple,  add  sugar,  and  a little  wine 
or  lemon  and  orange  juice,  if  preferred.  Serve  in  glasses,  or 
halves  of  oranges,  with  pulp  removed. 


PRUNE  WHIP. 


Mrs.  John  Keller. 

lb.  prunes.  1 small  cup  sugar. 

4 whites  of  eggs. 

Stew  prunes  until  tender,  remove  stones  and  wash  fine;  add 
sugar,  then  whites,  beaten  stiff;  stir  all  together  and  bake  until 
brown.  Serve  with  whipped  cream. 

TOLEDO  FOAMING  SAUCE. 


Mrs.  R.  J.  Dinnin 

1 cup  powdered  sugar. 

V2  cup  butter. 

1 pt.  boiling  water. 


g,  Omaha,  Neb. 

2 level  tablespoons  cornstarch, 
1 lemon  (juice  and  rind.) 

1 white  of  egg,  beaten. 


Cream  butter  and  sugar.  Stir  the  starch  into  hot  water  and 
boil  few  minutes.  When  ready  to  serve  pour  over  the  creamed 
butter  and  sugar,  add  the  lemon  (or  part  of  it)  and  lastly  the 
beaten  white  of  egg. 


106 


THE  EDWARDSVILLE  COOK  BOOK. 


HARD  SAUCE  FOR  PUDDINGS. 

Mrs.  James  Stallman. 

Beat  to  a cream  3 level  tablespoons  butter  with  i cup  pow 
(iered  sugar  and  heap  on  a small  plate.  Dust  over  with  grated 
nutmeg. 


LEMON  SAUCE. 
Mrs.  W.  H.  Hall. 

1 cup  sugar. 

1 egg. 

Y2  cup  butter. 

Put  in  tin  pail  and  thicken  over  steam. 


1 lemon,  juice  and  grated  rind. 
3 tablespoons  boiling  water. 


PUDDINGS  AND  DESSERTS 


108 


THE  EDWARDSVILLE  COOK  BOOK. 


I BURROUGHS  & WHITESIDE  | 

<%  Dealers  in 

f DRUGS  AND  STATIONERY 

y Purcell  St.  Phone  125  Y. 

I =====================^^ 

I \Y,  D.  HARNIST 

I DRUGGIST  AND  OPTICIAN 

^ Edwardsville,  111. 

S Eyes  Examined  Free. 

J — 

f^ENRY  BICKLEHAUPT 

PHARMACIST. 

Headquarters  for  Drugs. 

Main  Street. 


I 5CHWARZ  & BALLWEG 

I DRUGS  STATIONERY  AND 

I nUSICAL  INSTRUMENTS.... 

T Main  and  St.  Louis  Sts. 


I E.  WILLIS 


Dealer  in 


WATCHES  CLOCKS,  SILVERWARE. 

2nd  St.,  Opposite  Court  House. 


I B^^^NETT  BROS. 


I JEWELERS 

4 CLOCKS,  WATCHES,  SILVERWARE. 

^ Main  and  St.  Louis  Sts. 


ADVERTISEMENTS. 


109 


See  ihe  Trade-mark 

Baker’s 
(^coa 

and 

^ocolale 

ABSOLUTELY  PURE 


With  a most  delicious  flavor, 
made  by  a scientific  blending 
of  the  best  cocoa  beans  grown 
in  different  parts  of  the  world. 


WALTER  BAKER  & CO.  Lta. 

Established  1780  llORCHESTER,  MASS. 


110 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  X. 

CAKES. 

“Better  shet  your  kitchen,  though,  before  you  go  to  meetin’. 
Better  hide  your  mince  meat  an’  stewed  fruit  an’  plums; 
Better  hide  your  pound  cake,  an’  bresh  away  the  crumbs! 
Better  hide  your  cupboard  key,,  when  Billy  Gooden  comes, 
A eaten!  an’  a eaten!  an’  a eaten!” 

— Riley. 


ANGEL  EOOD. 

Miss  Carrie  Wolf. 

11  whites  of  eggs.  li/4  cups  pastry  flour. 

^V2  cups  gran,  sugar.  1 teaspoon  cream  tartar. 

Beat  the  whites  about  half  and  add  the  cream  of  tartar;  after 
sugar  and  flour  have  been  sifted  4 or  5 times,  measure  and  add 
both  and  sift  together  in  the  eggs.  Just  fold  in  lightly;  do  not 
stir  hard.  Elavor  with  vanilla.  Bake  in  an  ungreased  pan 
about  40  minutes  in  a moderate  oven. 

ANGEL  EOOD. 

, . Mrs.  Georgia  Eorman,  Omaha,  Neb. 

1V2  cups  sifted  sugar,  (sift  sev-  A pinch  of  salt, 
eral  times).  1 cup  flour. 

Whites  10  eggs.  V2  teaspoon  cream  of  tartar. 

Sift  flour  once,  then  measure  and  put  in  the  cream  of  tartar 
and  sift  both  together  4 times.  Put  salt  in  whites  and  beat 
stiff,  add  the  sugar,  flavoring  and  last  the  flour.  Bake  for  15 
minutes  in  rather  a cool  oven.  Before  opening  oven  door  in- 
crease the  heat  and  bake  50  minutes  in  all.  Invert  pan  and  let 


CAKES. 


Ill 


cake  get  cold  before  removing  from  pan.  Frost  with  boiled 
icing. 

ANGEL  FOOD. 

Mrs.  George  Fiegenbaum. 

Whites  of  10  fresh  eggs.  1 cup  Davis’  cake  flour,  sifted. 

11/4  cups  sifted  granulated  teaspoon  cream  of  tartar, 

sugar.  Pinch  of  salt. 

Add  salt  to  the  eggs,  and  when  beaten  half  add  cream  of 
tartar  and  beat  to  a stiff  froth.  Add  the  sugar  and  flour  al- 
ternately, a little  at  a time  until  all  is  thoroughly  mixed.  Put 
in  an  ungreased  tin  and  bake  in  a moderate  oven  45  minutes. 
When  done,  invert  -the  cake  tin  over  a tea  cloth  and  let  stand 
until  cold. 


ANGEL  FOOD  CAKE. 

Mrs.  E.  E.  Knollenberg. 

9 large  or  10  small  eggs,  1 cup  flour. 

(whites).  Pinch  of  salt  added  to  eggs 

114  cups  gran,  sugar.  before  beating. 

V2  teaspoon  cream  tartar. 

Sift  measure  and  set  aside  sugar  and  flour  Whip  eggs  about 
half,  add  cream  tartar  and  whip  until  very  stiff,  add  sugar  and 
beat  in  flavor  to  taste ; then  beat  in  flour  and  fold  lightly 
through.  Bake  in  moderate  oven  20  to  40  minutes. 

ANGEL’S  EOOD. 

Mrs.  J.  G.  Delicate. 

1V2  tumblers  granulated  sugar.  Whites’"  11  eggs. 

1 tumbler  flour.  Flavor  with  vanilla  or  almond. 

1 even  teaspoon  cream  tartar. 

Sift  flour  and  sugar  each  7 times ; in  last  sifting  add  the 
cream  of  tartar. 


'112 


THE  EDWARDSVILLE  COOK  BOOK. 


DEVIL’S  FOOD. 


Mrs.  B.  R.  Bonnell,  Loveland,  Colo. 


2 squares  Baker’s  chocolate. 
1 coffee  cup  sweet  milk. 

1  small  half  cup  butter. 

1 egg  and  yolks  of  2 others. 


1%  cups  flour. 

1 cup  sugar, 

V2  teaspoon  vanilla. 

1 teaspoon  soda,  (scant). 


Boil  together  the  chocolate  and  sweet  milk;  then  let  cool. 
Cream  sugar,  butter  and  eggs ; pour  over  this  the  milk  and 
chocolate ; add  flour,  soda  and  flavoring.  Bake  in  layers  and 
put  together  with  chocolate  frosting. 


DEVIL’S 
Mrs.  E.  J. 

3 eggs. 

V2  cup  butter. 

2  cups  flour. 

1 teaspoon  soda  dissolved  in  a 
little  hot  water. 

Custard  Part : — 

Y2  cup  sugar. 

Y2  cup  sweet  milk. 

1 teaspoon  vanilla. 


FOOD. 

Barnett. 

1 cup  sugar. 

V2  cup  sweet  milk. 

2 teaspoons  baking  powder, 
sifted  in  flour. 


1 cup  grated  chocolate. 
1 yolk  of  egg. 


Cook  until  it  thickens  and  let  cool.  The  soda  dissolved  in 
hot  water  should  be  added  last  thing  after  stirring  custard  part 
into  batter. 


DEVIL’S  FOOD. 
Mrs.  J.  G.  Delicate. 


1 cup  brown  sugar,  crushed. 
V2  cup  butter,  (scant), 

3  yolks  of  eggs,  well  beaten. 
Chocolate  Part : — 

% cup  grated  chocolate. 

1 cup  brown  sugar. 


2Y2  cups  flour. 

V2  cup  sweet  milk. 


V2  cup  milk. 

1 teaspoon  soda. 


CAKES. 


113 


DEVIL’S  FOOD. 

Mrs.  S.  T.  Robinson. 

Chocolate  Part : — 

1  cup  grated  chocolate.  cup  milk. 

1 cup  dark  brown  sugar. 

Dissolve  very  slowly ; do  not  allow  it  to  boil. 

Batter  Part : — 

1 cup  brown  sugar. 

2V2  cups  flour. 

3 yolks  of  eggs,  well  beaten. 

Y2  cup  butter. 

Cream  butter  and  sugar  thoroughly,  mixing  ingredients  as^ 
nsnal.  Flavor  with  vanilla.  Add  the  chocolate  part  and  beat 
well. 

Icing: — ^ 

2 cuiJs  brown  sugar.  cup  milk. 

Scant  half  cup  butter. 

Boil  until  dropped  in  water  makes  a soft  ball.  Beat  till  thick 
enough  to  spread. 

DEVIL’S  FOOD. 

Mrs.  Ben  Johnson. 

V2  cup  butter.  V2  cup  sour  milk. 

2 cups  brown  sugar.  2 eggs. 

3 cups  flour,  1 teaspoon  soda. 

1/^  cake  chocolate. 

Dissolved  in  i cup  boiling  water. 

Filling : — 

2 cups  brown  sugar,  cup  butter. 

Vz  cup  cream.  Flavor  with  vanilla. 

Cook  until  like  taffy.  Beat  until  thick  and  creamy  and 
spread  between  layers. 

I 


V2  cup  sweet  milk. 

1 rounding  teaspoon  soda,  sift- 
ed into  flour. 


114 


THE  EDWARDSVILLE  COOK  BOOK. 


DEVIL’S  FOOD. 

Mrs.  W.  H.  Krome. 

Chocolate  Part: — 

V2  cup  sugar.  cup  sweet  milk. 

1 yolk  of  egg.  1 cup  chocolate  (bitter). 

Cook  until  thick  and  set  aside  to  cool. 

Batter  Part: — 


1 cup  sugar. 

3 yolks  of  eggs,  beaten. 

4 whites  of  eggs. 

1 teaspoon  baking  powder. 
1 teaspoon  vanilla. 


V2  cup  butter. 

V2.  cup  sweet  milk. 

2 cups  flour. 

1 teaspoon  soda,  dissolved  in 
hot  water. 


To  the  sugar,  butter,  beaten  yolks,  milk  and  flour,  add  the 
chocolate  part  and  beaten  whites ; then  the  baking  powder, 
soda  and  flavoring.  Bake  40  minutes. 


DEVIL’S  FOOD. 

Mrs.  Elizabeth  Handlon. 

Chocolate  Part : — 

V2  cup  Baker’s  chocolate, 
shaved. 

1 cup  sugar. 

Boil  until  it  thickens. 

Cake  Part : — 

1 cup  sugar. 

2-3  cup  butter. 

2 eggs,  and  the  white  left  from 
chocolate  part. 


1 cup  milk. 

21/^  cups  flour. 

2 teaspoons  baking  powder. 
1 teaspoon  vanilla. 


cup  sweet  milk. 
1 yolk  of  egg. 


Before  adding  flunr,  put  in  the  cooled  chocolate  part. 


CAKES. 


115 


DEVIL’S  FOOD. 
Mrs.  A.  L.  Brown. 


V2  cup  melted  chocolate. 

1 cup  milk. 

2 small  cups  sugar. 

2 cups  flour. 


V2  cup  butter, 

1 teaspoon  vanilla. 

2 teaspoons  baking  powder. 

4 eggs,  leiiving  out  2 whites. 


DELICATE  CAKE. 
Mrs.  Elizal^eth  Haiidlon. 

2 cups  sugar. 

1 cup  butter. 

1 cup  sweet  milk 
8 whites  of  eggs. 


3 cups  flour. 

2 teaspoons  baking  powder. 
Flavor  with  equal  parts  lemon 
and  vanilla. 


Nice  for  layer  cake. 


WHITE  CAKE. 


Mrs.  G.  B.  Crane,  Chicago,  111. 


2 cups  sugar. 

V2  cup  butter. 

1 cup  sweet  milk. 
4 whites  of  eggs. 


2 level  cups  flour. 

3 small  teaspoons  baking  pow- 
der. 

Flavor  to  taste. 


Sift  baking  powder  with  flonr.  Beat  butter  and  sugar  to  a 
cream,  then  stir  in  the  milk,  then  the  flonr,  a little  at  a time, 
add  the  beaten  whites  last.  Bake  in  layers.  Put  together  with 
boiled  icing. 


WHITE  PERFECTION  CAKE. 

Miss  Hattie  Slo])er. 

3 cups  sugar.  3 cups  flour. 

1 cup  butter.  1 cup  corn  starch. 

1 cup  milk.  12  whites  of  eggs. 

2 teaspoons  cream  tartar  in  the  1 teaspoon  soda  in  the  milk, 
flour. 

Dissolve  cornstarch  in  the  milk  and  add  it  to  the  sugar  and 


116 


THE  EDWARDSVILLE  COOK  BOOK. 


Initter,  well  creamed ; then  the  flour  and  whites  of  eggs  beaten 
to  a stiff  froth.  This  cake  is  rightly  named  perfection. 

SILVER  CAKE. 

Mrs.  Edw.  Barnett. 

8 whites  of  eggs.  1 heaping  teaspoon  baking  pow- 

V2  cup  butter.  der. 

3 cups  flour.  IV2  cups  sugar. 

% cup  sweet  milk. 

If  cake  flour  is  used,  reduce  amount  of  baking  powder  a lit- 
tle. 

WHITE  CAKE. 

Mrs.  J.  T.  Crocker. 

1 cup  butter.  % cup  milk. 

2 cups  sugar,  (Eastern  gran-  4 cups  flour. 

ulated).  2 teaspoons  yeast  powder. 

10  whites  of  eggs.  2 teaspoons  almond  flavoring. 

Cream  butter  and  sugar  15  minutes,  add  flavoring,  then  milk, 
half  and  stir,  then  balance,  mixing  thoroughly,  sift  flour  twice, 
then  measure,  add  baking  powder,  sift  again,  then  stir  in  1-3 
flour  and  1-3  beaten  whites  and  repeat  until  flour  and  eggs  ai  t 
stirred  in.  Fold  these  in  lightly  and  bake  in  moderate  oven. 
Protect  top  in  oven  by  putting  a pan  on  oven  grate. 

WHITE  “LADY  CAKE.’’ 

Mrs.  Edith  M.  Tuxhorn. 

1 cup  butter.  1%  cups  flour. 

1 cup  sugar.  1 heaping  teaspoon  baking  pow- 

V2  cup  milk.  der. 

4 whites  of  eggs. 


SNOW  FLAKE  CAKE. 
Mrs.  H.  C.  Squire. 


1 pound  flour. 

V2  pound  butter. 

16  whites  of  eggs. 


1 poun.l  -agar. 

3  teaspoons  baking  powder. 
Flavor  to  taste. 


CAKES. 


117 


Mix  baking  powder  in  flour,  then  work  l^utter  and  flour  to^ 
gether  and  beat  the  eggs.  Mix  all  and  stir  until  the  lumps 
disappear.  Flavor. 

WHITE  CAKE. 

Miss  Flattie  Sloper. 

1  cup  butter.  3 cups  flour. 

1 cup  milk.  2 teaspoons  Price’s  Baking 

6 whites  of  eggs.  Powder,  sifted  into  flour. 

2 cups  sugar. 

First  cream  the  butter,  then  add  sugar,  and  the  milk  little  by 
little  until  all  is  used ; then  beat  whites  to  a stiff  froth  and  add 
the  egg  and  flour  a little  at  a time,  alternately  until  all  is  used. 
Use  any  desired  flavoring. 

WHITE  LAYER  CAKE. 

Mrs.  F.  J.  Barnett. 

1 cup  milk.  5 egg,  whites. 

3 CUPS  flour.  2 teaspoons  Price’s  Baking 

1 cup  butter,  (nearly  full).  Powder. 

1%  cups  sugar.  2 teaspoons  vanilla. 

WHITE  CAKE. 

Mrs.  Henry  C.  Barnsback. 

1V2  cups  sugar.  spoon. 

% cup  sweet  milk.  cup  butter. 

2V2  cups  flour,  or  enough  more  4 whites  of  eggs, 
so  cake  dough  will  drop  from 

I use  a large  cup  or  glass  for  measure.  Either  holds  ^2  pint. 
WHITE  CAKE. 

Mrs.  J.  G.  Delicate. 

1 cup  butter,  (large).  4 cups  flour. 

1 cup  water.  5 whites  of  eggs,  beaten  stiff. 

2 cups  siT^r.  1 teaspoon  flavoring. 

1 teaspoon  baking  powder. 

Beat  buttei  ^ jar  to  a cream. 


118 


THE  EDWARDSVILLE  COOK  BOOK. 


WHITE  CAKE. 

Mrs.  A.  Keller. 

1 cup  butter.  2 cups  sugar. 

% cup  milk.  4 cups  flour. 

iy2  teaspoons  B.  powder,  flavor  Whites  10  eggs, 
with  almond. 

Bake  slowly  forty-five  minutes. 

WHITE  CAKE. 

Mrs.  Sarah  R.  Springer. 

1 cup  butter.  3 cups  flour. 

2 cups  sugar.  5 whites  of  eggs. 

1 cup  sweet  milk.  2 teaspoons  yeast  powder. 

WHITE  CAKE. 

Mrs.  Sarah  R.  Springer. 

1 lb.  sugar.  3 cups  flour. 

1/2  lb.  butter.  12  whites  of  egg>* 

1 teaspoon  baking  powder.  Flavor  to  taste. 

Fine. 

WHITE  SPONGE  CAKE. 

Mrs.  L.  M.  Armstrong. 

Whites  of  11  eggs.  1 teaspoon  cream  tartai-. 

1 tumbler  flour.  1V2  tumblers  powdered  sugar. 


WHITE  CAKE. 
Mrs.  W.  H.  Krome. 


8 whites  eggs. 

2 coffee  cups  white  sugar. 
1 coffee  cup  butter. 

1 coffee  cup  sweet  milk. 


Whites  of  8 eggs. 
,4  cups  sugar. 

1 cup  sour  cream. 


4 coffee  cups  flour. 

1 teaspoon  soda. 

2 teaspoons  cream  tartar. 
Flavor  to  taste. 


DELICATE  CAKE. 

4 cups  flour. 

1 cup  butter. 

1 teaspoon  soda. 


CAKES. 


119 


CREAM  CAKE. 


Mrs.  A.  Stubbs. 


2 cups  gran,  sugar,  sifted. 

1 cup  butter. 

2 heaping  teaspoons  baking 


1 cup  sweet  milk. 

4 cups  flour,  sifted  4 times. 
4 whites  of  eggs. 


powder. 


Elavor  with  White  Rose. 


CHOCOLATE  CARAMEL  CAKE. 


Miss  Carrie  Wolf. 


8 tablespoons  grated  chocolate  cup  milk. 

5 tablespoons  granulated  sugar. 

Mix  chocolate  and  sugar  well,  then  add  milk  aud  boil  uu1il 
quite  thick,  stirring  constantly,  set  away  to  cool. 

Cake  Part : — 

ll^  cups  light  brown  sugar.  og^s. 

21^  cups  flour.  2 teaspoons  baking  powder, 

cup  milk.  Vanilla  flavoring, 

cup  butter. 

Cream  butter  and  sugar,  add  eggs,  well  beaten,  then  ^ cup 
flour  and  the  chocolate  custard ; then  ada  remaining  2 cups  of 
flour,  the  milk,  and  baking  powder.  Elavor  and  bake  in  two 
layers. 


Brown  Icing; — 

2 cups  brown  sugar.  cup  milk. 

Y2  cup  butter. 

Boil  E2  hour  or  until  thick.  When  almost  cold,  spread  on 


MAPLE  CARAMEL  CAKE. 
Mrs.  Geo.  Kalbfleisch. 


2 cups  sugar. 

1 cup  sweet  milk. 
?>i/^  cups  flour. 


5 whites  of  eggs. 

2-3  cup  butter. 

2 teaspoons  baking  powder. 


cake. 


120 


THE  EDWARDSVILLE  COOX  BOOK. 


CHOCOLATE  CARAMEL  CAKE. 
Miss  Hattie  Slo])er. 

Y2  cake  chocolate,  (a  little  1 cup  sugar. 

over).  1 VO  Ik  of  eg.g. 

V2  cup  sweet  milk. 


Break  chocolate  into  small 
and  when  thick  remove  from 
to  cake. 

Cake  Part 
3 cups  flour. 

2 heaping  teaspoons  baking 
powder  in  flour. 

2 well  beaten  eggs. 


pieces,  put  all  into  double  boiler 
fire ; must  be  cool  before  adding 


1 large  V2  cup  butter. 
1 large  cup  sugar. 

1 large  cup  milk. 


When  all  is  mixed,  add  the  chocolate  part  to  this  batter. 


POTATO  CARAMEL  CAKE. 
Mrs.  G.  B.  Crane.  Chica^-o. 


% cup  butter. 

2 cups  granulated  sugar. 

1 cup  boiled  potatoes,  mashed 
very  Tine. 

2 oz.  melted  chocolate  or  cocoa. 

1 teaspoonful  cloves. 

1 teaspoonful  cinnamon. 

Bake  in  a loaf,  covering  the 
paper. 

Erosting : — 

P)Oil  2 cii]:)S  sugar  with  3^  enp 
blitter,  cool  a little  and  beat  imt 
on  the  cake  while  both  are  wan 


4 eggs. 

1 gill  milk. 

2 cups  flour. 

0 teaspoons  baking  powder. 

1 cup  chopped  English  walnuts, 
V2  teaspoon  grated  nutmeg. 

irst  ten  minutes  with  brown 


milk  15  minutes,  add  i oimci^ 
:1  it  thickens.  Sjiread  (piickly 


BURNT  CARAMEL  CAKE. 

Mrs.  W.  S.  Potts,  Pawnee,  Neb. 

2 cups  flour.  1)4  cups  sugar. 

1/4  cup  butter.  1 cup  water. 

Yolks  of  2 eggs. 


CAKES. 


121 


Mix  and  beat  all  together  5 minutes.  Then  add  well  beaten 
whites  of  2 eggs,  J/2  cup  flour,  2 teaspoons  baking  powder,  i 
teaspoon  vanilla  and  1-3  cup  sugar  browned  for  caramel.  To 
make  the  caramel,  put  the  sugar  in  a hot  skillet  over  fire  until 
it  is  melted  to  a dark  brown  liquid.  Stir  this  into  cake  slowly. 
Stir  batter  very  rapidly  until  thoroughly  mixed  with  caramel, 
otherwise  caramel  will  lump.  Batter  complete  should  be  a rich 
brown.  Bake  in  layers  or  loaf  to  cut  in  square.  Any  icing- 
preferred. 

CARAMEL  CAKE. 

Mrs.  John  Keller. 

V2  cup  sugar.  1 teaspoon  cream  of  tartar. 

Y2  cup  butter.  V2  teaspoon  soda. 

1 cup  sweet  milk.  2 cups  “Alma  Flour.” 

4 whites  of  eggs,  well  beaten. 

Caramel  Filling: — - 

2 cups  white  sugar.  Butter  size  of  a small  egg. 

1 cup  sweet  milk. 

Boil  all  together  for  7 minutes. 

CREOLE  CAKE.  ' ' 

Mrs.  A.  Stubbs. 

1 cup  (rounded)  granulated  3^  cup  butter, 

sugar,  sifted.  2 cups  flour. 

Y2  cup  sweet  milk.  3 eggs,  beaten  separately. 

2 teaspoons  B.  powder. 

Grate  and  dissolve  6 tablespoons  Baker’s  chocolate  in  4 
tablespoons  of  warm  milk ; add  this  to  the  batter  and  bake  at 
once. 

Filling: — 

2 cups  gran,  sugar.  1 cup  milk. 

Butter,  size  of  egg. 

Boil  fifteen  minutes,  stir  all  the  time  while  boiling,  add  i tea- 
spoon vanilla  when  done.  Beat  until  thick. 


22 


THE  E'DWARDSVILLE  COOK  BOOK. 


BROWN  STONE  FRONT  CAKE. 
Mrs.  Geo.  Kalbfleisch. 


2 cups  flour. 

2 eggs. 

1 cuu  sour  milk. 

V2  cup  chocolate,  dissolved  by 

Bake  in  two  layers  or  loaf. 


placing  on  back  of  stove  in 
saucer  until  melted. 

1^2.  cups  granulated  sugar. 

1 even  teaspoon  soda. 


BROWN  STONE  FRONT. 

Mrs.  J.  W.  Terry. 

First  Part : — 

1 cup  Baker’s  Chocolate.  teaspoon  cream  of  tartar, 

cup  sweet  milk. 

Put  on  back  of  stove,  when  hot  mix  with 
Second  Part : — 

1 cup  brown  sugar.  1’  yolks  of  eggs. 

Vy,  cup  butter.  2 whites  of  eggs. 

Vz  cup  sweet  milk.  3 teaspoon  soda. 

2 scant  cups  flour. 

Add  first  part;  bake  in  moderate  oven. 


‘‘COFFEE”  CAKE. 
Mrs.  H.  O.  Isensee. 


2 cups  dark  brown  sugar. 
% cup  butter. 

4 eggs. 

41/2  to  5 cups  flour. 

2 lbs.  seeded  raisins. 

34  lb.  citron. 


1 cup  molasses. 

1 cup  liquid  coffee. 

1 teaspoon  soda  in  the  flour. 
1 tablespoon  cinnamon. 

1 tablespoon  cloves. 


Soften  the  butter,  beat  with  the  sugar,  ad  ! the  cg<s,  s iices, 
molasses,  coffee,  flour  and  lastly  the  fruit,  dredged  with,  e 1 ttle 
flour.  Bake  same  as  fruit  cake. 


CAKES. 


123 


CHOCOLATE  CAKE. 

2 oz.  chocolate. 

1%  cups  flour. 

IV2  cups  sugar. 

Y2  cup  butter. 

4 eggs. 

Beat  butter  to  a cream,  acid  g-radtially  the  sugar,  then  the 
beaten  yolks,  beat  again,  then  add  milk,  then  chocolate,  melted 
in  5 tablespoons  of  boiling  water,  then  the  flour.  Give  the 
whole  a vigorous  beating.  Now  beat  whites  to  a stiff  froth 
and  stir  in  carefully ; add  vanilla  and  baking  powder  and  bake 
in  a moderate  oven  45  minutes. 

CHOCOLATE  GLACE  CAKE. 

Mrs.  Clare  Prickett  Jones. 

1 cup  butter.  1 oz.  Baker’s  chocolate,  melted. 

1 cup  granulated  sugar.  1 cup  sweet  milk. 

2 eggs.  1 generous  teaspoon  baking 

1V2  cups  flour.  powder. 

Beat  the  butter  to  a cream,  and  gradually  beat  into  it  the 
sugar,  add  melted  chocolate,  also  the  eggs,  unbeaten.  Beat 
this  vigorously  5 minutes,  then  add  milk,  and  the  flour  sifted 
with  baking  powder.  Flavor  with  vanilla  and  bake  Jd  hovir  in 
moderate  oven.  Use  boiled  icing. 


Miss  Josephine  S])ringer. 

Y2  cup  milk. 

1 teaspoon  vanilla. 

2 rounded  teaspoons  baking 
powder. 


BLACK  CAKE. 


Mrs.  H. 

1 lb.  butter. 

1 lb.  sugar. 

1 lb.  eggs,  in  shell. 

5 lb.  raisins. 

3 lb.  currants. 

1 lb.  citron. 

1 cup  molasses. 

Bake  four  hours. 


L.  Barnes. 

1 small  cup  strong  coffee. 

1 wine  glass  brandy,  or  mo^’e. 

1 wine  glass  wine  or  more. 
Cinnamon,  cloves  and  niitme 
to  taste. 

Flour  to  make  quite  stiff. 


124 


THE  EDWARDS VI LLE  COOK  BOOK. 


CHOCOLATE  CAKE. 
Mrs.  D.  A. 


2 cups  sugar. 

1 cup  butter. 

5 yolks  of  eggs. 

2 whites  of  eggs. 

Filling  for  Cake  : — 
cups  sugar. 

5 tablespoons  grated  chocolate. 


Lynch. 

1 cup  milk. 

2 teaspoons  yeast  powder  in 
3%  cups  flour,  while  dry. 

4 whites  of  eggs. 

1 teaspoon  vanilla 


CHOCOLATE  CAKE. 


Mrs.  R.  F.  Tunnell. 


2 oz.  chocolate. 

4 eggs. 

Y2  cup  milk. 

2 level  cups  flour. 
1 teaspoon  vanilla. 


V2  cup  butter. 

IV2  cups  sugar. 

1 heaping  teaspoon  yeast  pow- 
der. 


Dissolve  chocolate  in  5 tablespoons  boiling  water,  cream  but- 
ter and  sugar,  add  eggs  and  beat  until  light ; then  add  milk, 
melted  chocolate  and  flour,  giving  whole  a good  beating.  Add 
vanilla  and  baking  powder. 


BLACK  CHOCOLATE  CAKE. 
Mrs.  Charles  Pauly. 

Cake  Part : — 


1%  cups  sugar. 

V2  cup  butter. 

V2  cup  sour  milk. 

2 eggs  well  beaten  together. 


1Y2  cups  flour. 

1 level  teaspoon  soda  dissolved 
in  the  milk. 


This  batter  will  be  thin. 

Filling: — 

1-3  cake  Baker’s  Chocolate.  1 yolk  of  egg. 

y2  cup  cold  water.  1 teaspoon  vanilla. 

% cup  sugar. 

Boil  until  thick;  add  flavoring;  let  cool  and  stir  into  cake 

part. 


CAKES. 


123 


CHOCOLATE  LAYER  CAKE. 

Mrs.  M.  P.  Linn,  St.  Louis. 

1V2  cups  sugar.  V2  cup  butter. 

4 eggs.  1/^  cup  milk. 

2 cups  flour.  1-3  cake  chocolate. 

2 teaspoon  baking  powder 

Icing : — 

2 cups  sugar.  1 tablespoon  butter. 

Y2  cup  milk.  1-3  cake  chocolate. 


FIG  CAKE. 

Mrs.  Cullens. 

8 whites  of  eggs.  1 cup  sweet  milk. 

2 cups  granulated  sugar.  3i^  cups  flour. 

2 teaspoon  baking  powder. 

Cream  butter  and  sugar,  add  milk,  then  flour  and  baking 
powder,  then  fold  in  the  whites  of  eggs  after  beating  to  a stiff 
froth.  P>ake  in  4 small  layers. 

Fig  Filling: — i cup  figs,  chopped  and  stewed  in  just  a little 
water,  add  i cup  tart  jelly,  cook  until  thick  and  spread  on  cake 
when  both  are  cool,  but  not  too  cool. 

MARSHMALLOW  CAKE. 

Mrs.  E.  F.  Knollenberg. 

1V2  cups  sugar.  2-3  cup  butter. 

4 eggs  (whites).  1 cup  sweet  milk. 

2V2  cups  flour.  2 teaspoons  baking  powder. 

Beat  the  whites  of  eggs  stitr,  flavor  with  vanilla  and  lemon. 
(3  layers). 

Filling: — 

2 cups  sugar.  V2  cup  water. 

Boil  until  it  begins  to  candy;  thin,  then  add  lb.  marshmal- 
lows ; whip  until  entirely  dissolved,  then  pour  into  the  whites 
of  2 eggs,  beaten  stiff ; then  beat  all  together  until  cool. 


126 


THE  EDWARDSVILLE  COOK  BOOK. 


MARSHMALLOW  CAKE.  . ' 

a Mrs.  J.  D.  Manley,  St.  Louis. 

1Y2  cups  sugar.  3 cups  flour. 

Y2  cup  butter.  % cup  water. 

2 teaspoons  baking  powder.  4 whites  of  eggs. 

Cream  sugar  and  l^utter;  sift  flour  and  baking  powder  thrCt 
times;. add  the  flour  and  water  alternately.  Fold  in  carefully 
the  stiffly  beaten  whites.  Bake  in  2 or  3 layers. 

Filling : — 

Boil  2 cups  sugar  with  i cup  water  until  it  ropes.  Just  be- 
fore removing  from  fire  stir  in  lb.  marshmallows.  When 
melted,  stir  this  syrup  gradually  hito  the  well  beaten  whites  of 
2 eggs,  and  beat  continuously' Lrniil  tliiclv  and  cool  and  spre^ad 
between  layers.  Excellent. 

SPONGE  OR  SUNSHINE  CAKE. 

Mrs.  E.  W.  Fiegenbaum. 

Mrs.  Cullens. 

6 eggs.  11/4  cups  flour. 

1 level  teaspoon  baking  powder.  Swansdown  or  Puritan  flour. 

1 cup  sugar. 

Beat  yolks  and  whites  separately  and  well.  After  beating 
put  them  together  and  beat  again.  Add  the  sugar  to  eggs  and 
beat.  Lastly,  with  a spoon,  fold  in  the  flour.  Bake  in  as  hot 
an  oven  as  for  Angel  Food. 

SUNSIJINE  CAKE. 

Mrs.  J.  G.  Delicate. 

lYz  tumblers  sifted  powdered  6 yolks  of  eggs, 
isugar.  1 teaspoon  ext.  orange. 

I tumbler  flour,  sifted  4 times.  2 teaspoons  baking  powder, 

II  whites  of  eggs. 

Beat  whites  of  eggs  stiff,  add  sugar,  then  flour  and  yolks  of 
eggs,  beaten  very  light,  and  last,  the  baking  ]:>owder. 

Make  a boiled  frosting;  flavor  with  orange  extract. 


CAKES. 


127 


SUNSHINE  CAKE. 
Mrs.  Clare  Prickett  Jones. 


9 yolks  of  eggs. 

1 cup  sugar. 

,2  cup  butter  (scant). 
Flavor  to  taste. 


% cup  .^Jk 
tyi  r buff's  Jlo.urJ  f - 
2 teaspoons  baking 


powder. 


SPONGE  CAKE. 
Mrs.  S.  T.  Robinson. 


Four  eggs,  beaten  separately,  till  stiff.  Add  to  the  whites  i 
Clip  sugar;  add  to  the  yolks,  _i  tablespoon  vinegar;  beat  this 
also.  Fold  "gently  togcui^i  c-  ' dd  i cpp  sifted  flour.  P>etter 
break  than  cut  when  served. 


CREAM  SPONGE  CAKE. 

Mrs.  P)ellc  Gibson,  Pontiac,  Mich. 

1Y2  cups  flour.  2 eggs.  , 

1 cup  sugar.  Sweet  cream, 

2 teaspoons  baking  powder. 

Sift  flour  and  baking  powder  well  together;  add  sugar. 
Break  the  2 eggs  into  a cup  and  fill  with  sweet  cream.  Stir 
well  with  other  ingredients. 


■ ECONOMICAL  SPONGE  CAKE. 


Mrs.  O.  T. 

2 eggs. 

1 cup  sugar. 

teaspoons  baking  powder. 

A pinch  of  salt. 


Dunlap. 

V2  hot  water. 

1 cup  flour. 

Grated  rind  and  juice  of  1 
lemon. 


Beat  the  yolks  of  eggs  with  htdf  the  sugar,  then  add  the 
water,  the  lemon  rind,  remaining  sugar  and  the  flour  sifted  with 
I)aking  powder  and  salt.  Lastly,  fold  in  the  whites  of  eggs 
beaten  to  a stiff  froth,  and  bake  25  minutes  in  a buttered  and 
floured  shallow  pan. 


128 


THE  EDWARDSVILLE  COOK  BOOK. 


SPICE  CAKE. 
Mrs.  Geo.  D.  Shaffer. 


4 yolks  of  eggs. 

*2  cups  brown  sugar. 
V2  cup  melted  bu  ’ "''.r 
Y2  cup  sour  milk. 

2 cups  flour. 


1 teaspoon  soda. 

2 teaspoons  cinnamon. 
Y2  teaspoon  cloves. 

Y2  teaspoon  nutmeg. 

SPLCE  CAKE. 


Mrs.  G.  B.  Crane,  Chicago,  Illinois. 


2 cups  brown  sugar. 

V2  cup  butter. 

2 cups  flour. 

1 level  teaspoon  baking  soda. 
4 eggs. 


1 cup  sour  milk. 

1 nutmeg,  grated. 

1 teaspoon  ground  cloves. 

1Y2  teaspoon  ground  cinnamon. 


Beat  the  sugar,  butter,  yolks  of  4 and  whites  of  2 eg^^  to- 
gether, smooth,  then  add  the  milk,  spices  and  flour  into'  .^nch 
the  soda  has  been  sifted.  Bake  in  3 layers. 

Icing: — Use  the  remaining  wiiites ; boil  till  it  threads,  2 cups 
brown  sugar  with  water  enough  to  wet  it  (about  cup),  then 
pour  into  the  beaten  whites ; flavor  with  vanilla.  Beat  until 
cold. 


SPICE  CAKE. 


Miss  Alice  Fangenroth. 
Mrs.  Mary  Bley  Dripps. 


Y2  cup  sugar. 

Y2  cup  butter. 

214  cups  flour. 

2 eggs. 

1 cup  molasses. 

Add  the  2 eggs,  well  beaten. 


1 teaspoon  ginger. 

1 teaspoon  cinnamon. 

1 teaspoon  cloves. 

2 teaspoons  soda,  dissolved  in  1 
cup  boiling  water. 

last  thing  before  baking. 


SPICE  CAKE. 
Mrs.  A.  G.  Tuxhorn. 


1 cup  brown  sugar. 

1 cup  molasses. 

1 teaspoon  ext.  nutmeg. 

1 teaspoon  ext.  cinnamon. 
1 teaspoon  ground  cloves. 


2 teaspoons  baking  powder. 
1 cup  butter. 

1 cup  niilk. 

3 eggs. 

4 cups  flour. 


4 


CAKES. 


3 29 


SPICE  CAKE. 
Mrs.  A.  L.  Brown. 


% cup  butter. 

2 small  cups  brown  sugar. 

3 cups  flour. 

V2  lb.  citron. 


1 cup  sour  milk. 
Y2  teaspoon  soda. 

1 cup  raisins. 

2 


1 cup  molasses. 

1 cup  butter. 

1 cup  sour  milk. 

2 teaspoons  cloves. 

2 teaspoons  allspice. 

2 teaspoons  cinnamon. 

2 wine  glasses  brandy. 

1 teaspoon  soda. 

1 teaspoon  yeast  powder 

Bake  carefully. 


FRUIT  CAKE. 

Mrs.  Sarah  R.  Springer. 

3 cups  brown  sugar. 


1 cup  lar  . 

6 eggs. 

2 nutmegs. 

1/4  oz.  mace. 

1/^  lb.  citron. 

2 lb.  raisins. 

2 lb.  currants. 

7 cups  flour. 


FRUIT  CAKE. 

Mrs.  W.  F.  Wayne. 

1 cup  N.  O.  molasses. 
1 cup  sweet  milk. 

5 'ps  sifted  flour. 

1 lb.  currants. 

1 lb.  raisins. 

1/4  lb  .citron. 


1 cup  butter. 

2 cups  brown  sugar. 

‘S'  eggs. 

3 teaspoons  baking  powder. 

1 teaspoon  nutmeg. 

1 teaspoon  cinnamon. 

1 teaspoon  soda. 

Bake  in  two  loaves  in  moderate  oven. 

WHITE  FRUIT  CAKE 
Mrs.  H.  L.  Barnes. 


2 cups  white  sugar. 

% cup  butter. 

1 cup  sweet  milk. 

8 whites  of  eggs. 

2 teaspoons  yeast  powder. 

Flavor  with  rose. 


2 cups  cocoanut. 

2%  cups  flour. 

1 cup  blanched  alm.onds. 
1/4  lb.  citron. 

1 glass  white  wine. 


% 


130 


THE  EDWARDSVILLE  COOK  BOOK. 


FRUIT  CAKE. 


Mrs.  F.  J. 

1  cup  molasses. 
iy2  cups  butter. 

3 cups  brown  sugar. 

1 cup  sour  milk. 

6 eggs. 

2 lbs.  raisins. 

1 lb.  currants. 

lb.  citron. 

2 wine  glasses  brandy. 


Barnett. 

7 cups  flour. 

2  teaspoons  ground  cloves. 

2 teaspoons  ground  nutmeg. 

2 teaspoons  ground  allspice. 

2 teaspoons  ground  cinnamon, 
teaspoon  ground  mace. 

1 teaspoon  soda. 

2 teaspoon  baking  powder. 


Bake  very  carefully  in  a moderate  oven. 

FRUIT  CAKE. 


Mrs.  Elizabeth  Handlon. 


1 cup  butter. 

1 cup  sugar. 

1 cup  molasses. 

1 cup  sweet  milk. 

3  cups  flour. 

1 grated  nutmeg. 
y^  wine  glass  brandy. 

Candied  citron.  Lemon  and 
orange  peel  to  taste. 


5 eggs. 

2 heaping  teaspoons  baking 
powder. 

2 lbs.  raisins. 

1 lb.  currants. 

1 teaspoon  cloves. 

1 teaspoon  allspice. 

1 teaspoon  cinnamon. 


Bake  two  hours  in  carefully  heated  oven. 


NUT  CAKE. 

Mrs.  Louise  Cullens. 

\y2.  cups  sugar.  y^  cup  butter. 

3  cups  flour.  % cup  sweet  milk. 

3  eggs.  1 cup  hickory  nuts. 

3 teaspoons  baking  powder.  2 teaspoons  lemon  extract. 

Cream  sugar  and  butter,  beat  the  eggs,  whites  and  yolks  sep- 
arately ; add  the  yolks  and  milk  to  sugar  and  butter,  then  the 
nuts,  on  which  the  extract  has  been  poured,  and  last,  fold  in  the 
flour  after  sifting  with  the  baking  powder. 


CAKES. 


Vi\ 


NUT  CAKE. 


Mrs.  W.  H.  Hall. 


2-3  cups  sugar. 

1/4  cup  milk. 

1  egg. 

1  teaspoon  baking  powder. 


1-3  cup  butter. 
1 cup  flour. 

1 cup  nuts. 


NUT  CAKE. 


1 cup  butter. 

2 cups  sugar. 

2 cups  nut  kernels. 
1 cup  cold  water. 


Mrs.  R.  F.  Timnell. 

4 eggs. 

3 cups  flour. 

2  level  teaspoons  baking  pow- 
der in  flour. 


Cream  Initter  and  sugar,  add  water  and  the  well  whipped 
yolks  of  eggs,  then  stir  in  flour  and  stiffened  whites  of  eggs. 
Have  ready  the  nuts  plentifully  dredged  with  flour,  stir  in  light- 
ly and  quickly.  Bake  in  loaf  tin  in  good  oven.  For  first  half 
hour  cover  with  thick  paper. 


ROLLA’S  NUT  CAKE. 

Mrs.  J.  F.  Boyd,  Shelbyville,  Tenn. 

2 cups  sugar.  4 eggs. 

3 cups  flour.  2 cups  hickory’  nuts  or  white 

3  teaspoons  (level)  baking  pow-  walnuts  picked  carefully  and 

der.  added  last  of  all  1 cup  of 

1 cup  butter.  water  instead  of  milk. 


Bake  in  muffin  pans  for  lunches. 


GOLD  LOAF  CAKE. 


Mrs.  S.  T.  Robinson. 

8 yolks  of  eggs.  1 cup  granulated  sugar, 

Vz  cup  butter  (scant).  4^1  cup  sweet  milk. 

2 teaspoons  baking  powder,  lYz  cups  flour. 

(rounding). 

Cream  butter  and  sugar  thoroughly;  beat  yolks  to  stiff  froth 
and  stir  well  through.  Add  milk,  then  flour  and  stir  hard;  add 
baking  powder  last  sifted  into  a little  of  the  flour.  Flavor  to 
taste. 


132 


THE  EDWARDSVILLE  COOK  BOOK. 


ORANGE  CAKE. 

Mrs.  W.  H.  Hall. 

IV2  cups  sugar.  1V2  cups  flour, 

V2  cup  ice  water.  3 eggs. 

1%  teaspoons  baking  powder. 

Beat  yolks  and  sugar  with  tablespoon  of  water.  Flavor  with 
lemon. 

Filling: — Juice  of  two  oranges  or  lemons  and  grated  peel. 
Two  tablespoons  cold  water;  two  cups  sugar.  Set  ii  pot  of 
boiling  water;  when  scalding  stir  in  the  yolks  of  two  well  beat- 
en eggs.  Just  before  taking  from  fire  stir  in  the  beaten  white 
of  one  egg.  Use  when  cold. 

RIBBON  CAKE. 

Mrs.  H.  C.  Squire. 

2 cups  pulverized  sugar.  3 cups  flour. 

^ cup  butter.  8 eggs. 

2-3  cup  milk.  3 teaspoons  baking  powder. 

Divide  dough  into  3 equal  parts.  Flavor  white  part  with 
lemon.  Color  dark  part  with  chocolate  and  flavor  with  vanilla. 
Color  the  other  part  with  fruit  coloring  and  flavor  with  rose 
water.  Bake  in  layers  and  put  icing  between. 

Icing: — 

1 cup  sugar.  V2  cup  water. 

White  of  1 egg. 

Flavor  with  rose  water. 

LEMON  JELLY  CAKE. 

Mrs.  L.  M.  Armstrong. 

1 cup  sugar.  Butter,  size  of  an  egg. 

114  cups  flour.  4 eggs,  beaten  separately. 

2 tablespoons  milk.  1 teaspoon  baking  powder. 

Jelly  For  The  Cake: — 

1 cup  sugar.  1 lemon. 

• 1 egg.  1 large  apple. 

Grate  the  apple  and  lemon  peel ; add  the  juice ; stir  all  to- 
gether. 


CAKES. 


White  Part : — 

2 cups  sugar. 

1 cup  sweet  milk, 

7 whites  of  eggs. 

% cup  butter. 
Dark  Part: — 

1 cup  brown  sugar. 
1 cup  sour  milk. 

3 cups  flour. 

7 yolks  of  eggs. 

1 cup  molasses. 


MARBLE  CAKE. 
Mrs.  H.  C.  Squire. 


3 cups  flour. 

2 teaspoons  baking  pow 
Flavoring. 


Vz  cup  butter. 

1 teaspoon  soda, 

1 teaspoon  ground  cloves. 

1 tablespoon  gr.  cinnamon. 


Mix  the  two  parts,  as  fancy  dictates,  when  putting  into  the 
baking  pan. 

MARBLE  CAKE. 

Mrs.  A.  L.  Brown. 


White  Part : — 
cup  butter, 
cups  white  sugar. 
y^  cup  sweet  milk. 

21/^  cups  flour. 
Flavor  with  lemon. 
Dark  Part 
y^  cup  butter. 
y%  cup  molasses. 

2 cups  flour. 

Spices  to  taste. 


1 heaping  teaspoon  baking 
powder. 

4 whites  of  eggs. 


2 small  cups  brown  sugar. 

cup  sour  milk. 

14  teaspoon  soda. 

1 whole  egg. 


After  each  part  is  thorougldy  mixed,  butter  the  pan  well  and 
put  in  a couple  of  large  sj^oons  of  the  dark,  then  the  same  of 
white  part,  alternating  until  all  is  used. 


ROLL  JELLY  CAKE. 

Mrs.  A.  C.  Barnett. 

1 cup  flour.  3 eggs. 

1 cup  sugar.  1 large  teaspoon  baking  powder. 


) 


HE  ..^WARDSVILLE  COOK  BOOK. 


ckly,  pour  into  square  cornered  pan,  1)ake  in  hot  oven, 
on  flat  surface,  spread  with  jelly  and  roll. 

LANGTRY  CAKE. 

Mrs.  W.  F.  Wayne. 

1 cup  butter. 

1 cup  cornstarch. 

3 teaspoons  baking  powder. 
Flavor  to  taste. 


ps  sugar, 
p milk, 
ups  flour, 
bites  of  eggs. 

I the  whites  of  es'Sfs  last. 


■ O /.d 
WATER  CAKE. 
Mrs.  E.  W.  M. 


^2  cup  butter. 

U teaspoon  salt. 
2%  cups  flour. 


1V2  cups  granulated  sugar. 

1 cup  warm  water. 

3 eggs,  or  yolks  or  whites  of  A 


CREAM  CAKfe. 

« t I T 'A  ^ 

Mrs.  A.  Stubbs. 

2 cups  granulated  sugar)  sifted.  1 sw.et  milk. 

1 cup  butter.  r ^ times. 

2 heaping  teaspoons  baking  ’ ^-^  bvli  'A  of  eggs, 
powder. 


Flavor  with  white  rose. 


1V2  cups  granulated  sjgar. 

% cup  butter.' 

2 heaping  teaspoons  baking 
powder. 

Rake  in  layers. 


COCOANUT  CAKE. 

Mrs.  Arthur  Dyer. 

6 eggs  (whites). 


I." 


sweet  milk, 
g cups  flour. 

o 


For  the  Icino' : t cu])  sug'ar  and  a little  boilin"  water;  boil 

togiether  until  brittle  when  dropped  into  cold  water.  Remove 
from  stove  and  pour  slowly  over  the  well  beaten  whites  of  2 
beat  until  smooth ; add  grated  cocoanut.  After  icing 
sprinkle  with  cocoanut  the  top  And  sides. 


CAKES. 


135 


GOLD  CAKE. 

Mrs.  Edw.  Barnett. 

1V2  cups  flour. 

1  heaping  teaspoon  baking  pow- 
* der. 

1 teaspoon  flavoring. 

A little  less  baking  powder  if  cake  flonr  is  used. 


8 yolks  of  eggs. 

1 cup  sugar. 

% cup  sweet  milk. 
V2  cup  butter. 


•JNED  POUND  CAKE. 
Mrs.  C.  Barnett. 


1 pound  butter. 

1 pound  and  2 oz.  flour. 

1 level  teaspoon  baking  powder 

2 tablespoons  brandy. 


1 pound  sugar. 

12  eggs. 

2 teaspoons  vanilla. 
1 teaspoon  lemon. 


Cream  butter  and  sugar  thoroughly;  add  eggs  beaten  separ- 
ately; flour  and  other  ingredients;  whites  of  eggs  last.  Bake 
in  moderate  oven.  i . 


EXt 

Mrs. 


LOAF  CAKE. 


J.  T.  Keller,  St.  Louis. 

1 cup  sugar.  V2  cup  milk. 

3  eggs,  whites  last.  2 cups  flour. 

1 teaspoon  baking  powder.  Vanilla. 

V2  cup  butter. 


1/^  cup  butter. 

1 Q^p  sugar. 

2 ci^^  flour. 


ECONOMICAL  CAKE. 

Mrs.  I.  C.  Sanders. 

1 egg. 

1 cup  milk. 

2 teaspoons  baking  powder. 


Mea^e  before  sifting. 

Cream  butter  and-  sugar,  add  egg,  well  beaten,  gradually 
work  in  milk  and  flour  alternately  and  beat  thoroughly.  For 
layer  cake  use  2 eggs,  leaving  out  the  white  of  one  for  filling. 


136 


THE  EDWARDSVI1.LE  COOK  BOOK. 


FILLINGS  AND  ICINGS. 

CHOCOLATE  CREAM  EILLING. 

I Mrs.  J.  F.  Stillwell. 

1Y2  cups  white  sugar.  cup  milk. 

Boil  4 minutes;  heat  until  cold,  flavor  with  vanilla;  spread 
on  the  cake.  When  this  is  cold  melt  a half  cake  chocolate  and 
spread  over  the  filling. 

Above  without  chocolate  is  a nice,  white  icing.  When  cool- 
ing, if  too  stiff,  moisten  with  a little  hot  milk ; if  too  thin,  cook 
a little  longer. 

BOILED  ICING. 

Mrs.  June  Sallee,  Litchfield,  111. 

Beat  whites  of  2 eggs  to  a stiff  froth,  then  beat  i teaspoon 
baking  powder  into  it.  Boil  i cup  sugar  and  ^ cup  water  until 
it  threads  freely,  pour  slowly  into  the  froth  and  beat  all  until 
it  stiffens  enough  to  spread  easily.  Just  before  spreading,  add 
flavoring. 

ORANGE  ICING. 

Mrs.  W.  D.  Harnist. 

Grate  the  rind  of  an  orange  and  put  in  tablespoon  of  hot 
water  and  let  stand  15  minutes.  Scjueeze  the  juice  from  the 
orange,  add  the  water  poured  off  the  rind  and  mix  powdered' 
sugar  until  spoon  stands  upright  in  the  mixture.  This  will 
make  enough  for  one  ordinary  sized  cake. 

ORANGE  ICING. 

Mrs.  J.  T.  Keller,  St.  Louis. 

2 cups  sugar.  14  heaping  tablespoon  flour. 

2 eggs.  Juice  1 orange. 

Make  a boiled  icing  with  the  sugar  and  eggs.  Squeeze  the 
juice  of  orange  into  a cup,  mix  with  this  a little  grated  rind 
and  the  flour,  stir  this  into  the  cooked  icing  and  let  all  come  to 
a boiling  heat.  Cook  in  double  boiler,  beating  until  cool. 
Add  a few  drops  of  lemon  juice  also. 


■CAKES. 


137 


GOLDEN  ICING. 

Miss  Iva  Bengel,  Lincoln,  111. 

Boil  2 cups  sugar  and  enough  water  to  dissolve,  until  it 
threads ; then  stir  into  the  yolks  of  3 eggs,  beaten  thoroughly. 
Add  flavoring. 

ORANGE  ICING. 

Mrs.  S.  T.  Robinson. 

Grated  rind  and  juice  of  one  orange.  Over  the  grated  rind 
put  a tablespoonful  boiling  water ; let  stand  a few  minutes ; add 
the  orange  juice  and  stir  until  thick  with  powdered  sugar  and 
spread. 

ICING. 

Mrs.  Arthur  Dyer. 

The  white  of  one  egg  beaten  to  a stiff  froth  ; add  table- 
spoon thick  cream,  beat  again ; then  stir  in  etiotigh  confection- 
er’s sugar  to  make  as  stiff  as  you  desire.  Use  any  kind  of 
flavoring. 

CHOCOLATE  FROSTING. 

Mrs.  W.  H.  Hall. 

6 rounded  tablespoon  grated  cups  powdered  sugar, 

chocolate.  Whites  of  3 eggs. 

Beat  the  whites  but  very  little,  (they  must  not  become 
white).  Stir  the  chocolate  in,  then  pour  in  the  sugar  gradually, 
beating  to  mix  well. 

CHOCOLATE  ICING. 

Mrs.  L.  M.  Armstrong, 
cake  sweet  chocolate  % cup  milk. 

1 yolk  of  egg.  1 teaspoon  vanilla. 

V2  cup  sugar. 

Boil  five  minutes. 

BOILED  ICING. 

Mrs.  E.  W.  M. 

Boil  until  a good  syrup,  i cupful  of  sugar  with  Ct  cup  water. 


/ 


138 


THE  EDWARD'SVILLE  COOK  BOOK. 


Have  the  white  of  one  egg  beaten  to  a stiff  froth  in  a quart 
bowl.  Slowly  stir  the  syrup  into  this,  stirring  and  beating  until 
the  mixture  is  cool. 

With  the  addition  of  a cup  of  seeded  and  chopped  raisins, 
this  makes  a nice  filling. 

CARAMEL  ICING.  ' A ^ 


Miss  Mary  Kerr. 

3 Clips  caramel  sugar.  , 1 cup  sweet  cream, 

cup  butter.  2 teaspoons  vanilla. 


Boil  until  thick  and  add  flavoring. 

MARSHMALLOW  FILLING  FOR  ANY  WHITE  LAYER 

CAKE. 

Mrs.  O.  T.  Dunlap. 

10  tablespoons  water.  2 cups  confectioner’s  sugar. 

2 level  tables^foons  gelatine.  1 teaspoon  vanilla. 

Boil  gelatine  in  the  water  until  dissolved,  add  sugar,  beat  20 
minutes,  when  cool  add  vanilla  and  beat  5 minutes.  Let  stand 
over  night  in  pan  of  same  size  as  one  in  which  cake  is  to  be 
baked.  Put  between  the  layers  with  icing. 


CARAMEL  CAKE  FILLING. 
Mrs.  A.  L.  Brown. 

2 cups  brown  sugar  V2  cup  milk. 

Y2  cup  butter. 

Boil  until  thick;  then  whip. 


LEMON  FILLING  FOR  CAKES. 

Mrs.  Louise  Cullens. 

1 cup  sugar.  1 teaspoon  flour. 

1 tablespoon  water.  Orated  yellow  rind  and  juice  of 

1 egg.  1 lemon. 

Mix.  Place  the  dish  in  a kettle  of  boiling  water  and  cook 
until  it  thickens.  When  cool,  spread  between  the  layers  and 
on  top  of  cake. 


CAKES. 


GINGERBREADS,  LITTLE  CA 
AND  COOKIEJ 


V2  '"•^lasseb. 

-/2  cup  PULlc-1. 

A pinch  of  salt. 
2 eggs. 


139 


NUTS 


SOFT  GINGER  BREAL 

Mrs.  James  B.  Dale. 

IV2  cups  flour. 

V2  cup  water  or  milri. 

2 teaspoons  baking  powder. 
Spices. 


Beat  together  molasses,  sugar,  butter,  eggs  and  salt,  until 
light.  Then  add  cup  flour  and  the  water  or  milk ; then  the 
I cup  flour  with  baking  powder.  Spices  to  suit  taste.  Excel- 
lent served  hot  as  a dessert  with  drawn  butter  sauce. 

SOET  GINGER  BREAD. 

Mrs.  W.  F.  Wayne. 

1 teaspoon  ginger,  t 
1 teaspoon  cinnamon. 

1 teaspoon  cloves. 

2Y2  cups  flour,  added  last  thing 
before  baking. 


1 cup  molasses, 
cup  butter, 

1 teaspoon  soda  dissolved  in  a 
cup  of  boiling  water. 

2 well  beaten  eggs. 

V2  cup  sugar. 


GINGER  SNAPS. 
Mrs.  Henry  Bickelhaupt. 


1 cup  sugar. 

1 cup  molasses, 
V2  cup  lard. 

1 cup  water. 

A little  salt. 


2 teaspoons  soda. 

1 teaspoon  ginger. 

1 teaspoon  cloves. 

1 teaspoon  cinnamon. 
Flour  to  roll. 


• . .GINGER  COOKIES. 

Mrs.  Elorence  B.  Springer. 

iy2  cups  shortening.  2 cups  molasses.. 

4 eggs. 

2 tablespoon  vinegar. 

2 dessert  spoons  ginger. 

Flour  to  mix  soft. 


2 cups  sugar. 

2 heaping  teaspoon  soda. 


mger. 


1 dessei 
1 teasp 

1 teasp(Mf*|,roimd  cloves. 

, 2 teaspo^s  ground  cinnamon 
1 teaspoon  nutmeg. 


RDS  VILLB  COOK  BOOK. 

ER  COOKIES. 

. B.  R.  Burroughs. 

1  heaping  teaspoon  soda. 


1 coffee  cup  brown  sugar. 
1 coffee  cup  molasses. 

1 coffee  cup  butter. 

% coffee  cup  warm  water. 


Put  the  soda  and  warm  water  in  the  molasses  and  beat  until 
it  foams  before  putting  in  the  other  ingredients.  Just  enough 
flour  to  roll  out  on  your  board.  Cut  into  shapes  and  bake  in 
a quick  oven,  watching  closely. 


DROP  GINGER  CAKES. 


Mrs.  W.  D.  Ilarnist. 


1 cup  brown  sugar. 
1 cup  molasses. 

1 cup  warm  water. 
1 egg. 

V2  teaspoon  cloves. 


% cup  butter. 

4 cups  flour. 

teaspoon  soda. 

4 teaspoons  ginger. 

2  teaspoons  cinnamon, 


Put  butter,  sugar,  water  and  molasses  on  stove  and  heat  until 
they  boil.  When  cool,  beat  in  the  egg,  flour,  spice  and  soda. 
Drop  in  greased  pan  with  a tablespoon. 


SKONES. 

Mrs.  Belle 

3  cups  oat  meal. 
y^  cup  flour. 

% cup  sour  milk. 

1 level  teaspoon  salt. 

Elavor  with  nutmeg.  Mix  well  on  board  with  flour,  roll  out 
and  cut  in  squares;  sprinkle  with  sugar  and  bake  in  quick  oven. 

SUGAR  COOKIES. 

1 cup  sugar. 

1 egg. 

y^  cup  sweet  milk. 

2 teaspoons  lemon  extract. 


Gibson,  Pontiac,  Mich. 

1 cup  sugar. 

1 level  teaspoon  soda. 
% cup  lard. 


% cup  lard. 

1 level  teaspoon  salt. 

1 level  teaspoon  soda. 


CAKES. 


141 


All  stirred  together  in  milk.  Mix  in  flour  thoroughly  and 
quite  soft,  roll  thin,  sprinkle  with  sugar  and  bake  in  quick  oven. 

GRAHAM  COOKIES. 


Mrs.  Belle  Gibson,  Pontiac,  Mich. 


1 cup  white  flour. 

3 cups  graham  flour. 
1 cup  sugar. 

Vz  cup  sour  milk. 
Nutmeg  flavor. 


% cup  lard. 

1 egg. 

1 level  teaspoon  salt. 
1 level  teaspoon  soda. 


Mix  well  in  flour,  sprinkle  with  sugar,  roll  thin,  and  bake  in 
quick  oven. 


CREAM  COOKIES. 


Miss  Plattie  Sloper. 


1 cup  butter.  1 teaspoon  soda. 

2 cups  sugar.  2 eggs. 

1 cup  sour  cream.  Flavor  with  lemon. 


Flour  enough  to  roll.  Bake  on  bottom  of  inverted  pan. 


CHOCOLATE  COOKIES. 

Mrs.  Travous. 

2 cups  white  sugar.  ^ 2 eggs. 

1 cup  butter.  % teaspoon  soda. 

1/^  cup  sour  milk.  1 tablespoon  cinnamon. 

1 cake  chocolate  or  1 section  of  teaspoon  allspice. 

Baker’s  Chocolate.  1 small  teaspoon  cloves. 

Flour  to  roll  very  thin.  1 nutmeg. 

Sprinkle  sugar  on  top  before  baking. 

HERMITS. 

Mrs.  Sarah  R.  Springer. 

IVz  cups  sugar.  3 eggs. 

21/^  cups  flour.  1 teaspoon  cinnamon. 

•%  lb.  raisins.  1 teaspoon  soda,  dissolved  in  a 

1 lb.  English  walnuts.  little  hot  water. 

1 cup  butter.  A pinch  of  salt. 

Drop  by  spoonfuls  on  a well  buttered  tin.  If  they  spread 
too  much,  add  a little  more  flour.  Bake  in  a moderate  oven. 


142 


THE  EDWARDSVILLE  COOK  BOOK. 


HERMITS. 


Mrs.  Abbie  L.  Greenwood. 
Mrs.  J.  G.  Delicate. 


1%  cups  sugar. 

1/^  cup  butter,  (scant). 

1 teaspoon  soda  in  a very  little 
hot  water. 

% lb.  chopped  raisins. 


2Y2  cups  flour. 

3 eggs. 

1 teaspoon  cinnamon. 
A pinch  of  salt. 

1 lb.  chopped  nuts. 


Drop  by  spoonful  on  well  buttered  tin.  If  they  spread  too 
■ much  add  more  flour.  Bake  in  moderate  oven. 


SCOTCH  CAKES. 
Mrs.  Edith  M.  Tuxhorn. 


2Y2  cups  brown  sugar.  4 teaspoons  soda. 

1V2  cups  butter  or  1 cup  lard.  Y2  cup  molasses. 

2 eggs.  1 teaspoon  each  allspice,  cloves 

5 cups  flour.  and  cinnamon. 

Y2  cup  sour  milk. 

SCOTCH  CAKES. 


Mrs.  M.  Roa. 

1 lb.  dark  brown  sugar. 

1 teaspoon  cinnamon. 

1 teaspoon  nutmeg. 

1 teaspoon  cloves. 

Stir  the  eggs  and  sugar  together ; add  spices,  and  the  soda 
dissolved  in  i tablespoon  hot  water;  stir  well  and  mix  all  with 
the  flour.  Grease  pan  and  sprinkle  cakes  with  water  before 
putting  in  oven. 

DROP  CAKES. 

Mrs.  H.  C.  Squire. 

1 cup  sugar.  2 teaspoons  baking  powder. 

V2  cup  butter.  Nutmeg  to  flavor. 

1 cup  milk.  Flour  to  stir  very  thick. 

2 whites  of  eggs. 

Drop  in  small  spoonfuls  on  a buttered  tin,  sprinkle  tops  with 
currants  and  sugar,  and  bake  quickly. 


1 teaspoon  allspice. 
3 eggs. 

1 teaspoon  soda. 

1 lb.  flour. 


CAKES. 


143 


GOOD  COOKIES. 

Mrs.  Geo.  D.  Shaffer. 

2 cups  sugar.  1 egg. 

1 cup  butter.  1 teaspoon  soda. 

1 cup  sour  cream  or  milk. 

Mix  soft,  roll  thin;  sift  granulated  sugar  over  them  and  gen- 
tly roll  it  in. 

COOKIES. 

Mrs.  Henry  C.  Barnsback. 

2 full  cups  sugar.  2 eggs. 

1 cup  butter  and  lard  mixed,  or  1 cup  sweet  milk. 

all  lard.  1 teaspoon  vanilla. 

1 teaspoon  baking  powder. 

Mix  the  dough  as  soft  as  can  be  handled ; roll  thin  on  well 
floured  board,  cut  out,  and  lift  to  and  from  baking  pan  with 
broad  knife. 


“LAPE  KUCHEN.” 
German  Christmas  Cakes. 


Mrs.  M. 

Y2  gallon  hot  molasses. 

1 cup  sweet  milk. 

2 nutmegs,  grated. 

6 lemon  rinds,  grated. 

2 lbs.  chopped  nuts. 

3 teaspoons  baking  powder. 

Flour  to  make  stiff  enough  to 

SPONGE 

Mrs.  Abbie  L. 

5 eggs,  beaten  separately. 

1 teaspoon  baking  powder. 

1 cup  sugar. 

Must  be  stiff  enough  to  drop 
pan.  Bake  in  hot  oven. 


Roa. 

1 pt.  brown  sugar. 

1 cup  lard. 

2 teaspoons  cinnamon. 

1 teaspoon  cloves. 

2 lbs.  citron. 

roll. 

DROP. 

Greenwood. 

1V2  cups  flour. 

1 teaspoon  vanilla. 

from  small  spoon  on  buttered 


144 


THE  EDWARDSVILT.E  COOK  BOOK. 


' CREAM  COOKIES. 

Mrs.  M.  Roa. 

4 fresh  eggs.  ' times. 

2 cups  sugar.  2 heaping  teaspoons  baking 

1 cup  butter.  powder. 

4 cups  flour,  sifted  several 

Cream  butter,  sugar  and  eggs  until  very  light  and  smooth  ; 
sift  baking  powder  with  flour.  More  than  the  4 cups  may  be 
added  to  make  the  mixture  right  for  handling.  Milk  or  water 
will  spoil  them. 

SUGAR  COOKIES. 

1V2  cups  sugar.  V2  cup  sour  milk. 

1 cup  butter.  1 teaspoon  soda. 

Pinch  of  salt.  1 teaspoon  vanilla. 

Flour  to  roll  very  thin.  1 egg. 


CRULLERS. 

Mrs.  J.  T.  Crocker. 

2 pints  flour.  2 teaspoons  baking  powder. 

^ eggs.  A little  salt. 

1 cup  sugar.  V2  cup  sweet  milk. 

IV2  teaspoons  ext.  lemon.  1 heaping  tablespoon  butter. 

Cream  butter  and  sugar,  add  essence,  beat  eggs  light  and 
add ; then  the  milk  and  flour,  adding  enough  more  to  roll,  not 
too  soft;  roll  to  about  1-3  inch,  cut  with  biscuit  cutter  and  cut 
out  centre.  Fry  in  hot  lard. 


GERMAN  CHRISTMAS  CAKES. 


(Pepper  Nuts). 
Mrs.  L.  Mi.  Armstrong. 


12  eggs. 

2 lb.  chopped  nuts. 

3 lb.  sugar. 

3 lb.  flour. 

Peel  of  4 lemons. 


2 tablespoons  cinnamon, 

1 tablespoon  cloves. 

2 nutmegs. 

1 teaspoon  baking  powder,  stir- 
red into  flour. 


Cut  out  and  let  lay  over  night.  In  the  morning,  put  a drop 
of  brandy  on  each  cake  before  baking. 


CAKES. 


145 


FRIED  CAKE  OR  CRULLERS. 


Mrs.  Abbie  L.  Greenwood. 


1  cup  sugar.  3 good  sized  teaspoons  baking 

4 tablespoons  melted  lard.  powder. 

1 cup  sour  milk.  3 eggs. 

Mix  very  soft. 

GERMAN  CHRISTMAS  CAKES. 

Lup  Kuchen. 

Mrs.  L.  M.  Armstrong. 


1 pint  brown  sugar. 

1 lb.  citron. 

2 tablespoon  cinnamon. 

1 tablespoon  cloves. 

3 heaping  teaspoons  baking 
powder. 

Bake  immediately. 

CHOCOLATE 
Mrs.  C.  C. 

1 cup  light  brown  sugar. 

V2  cup  melted  butter. 

1 scant  teaspoon  soda. 

V2  cup  chopped  raisins. 

V2  cup  chopped  nuts. 

Flavor  with  vanilla.  Mix  the 
spoon  into  a well  greased  pan 


V2  gallon  molasses  or  honey; 
(warm  it). 

Peel  of  6 Temons,  chopped  fine. 
2 nutmegs. 

Flour  to  stiffen. 


COOKIES. 

Corbett. 

1 egg. 

Y2  cup  sweet  milk. 

IV2  cup  flour. 

1 tablespoonful  melted  choco- 
late. 

soda  in  the  milk.  Drop  from 


OAT  MEAL  COOKIES. 

Mrs.  Clare  Prickett  Jones. 

Mrs.  S.  T.  Rol)inson. 

% cup  butter.  1 cup  brown  sugar. 

2 cups  flour.  % teaspoon  soda  in  the  flour. 

2 cups  rolled  oats.  % teaspoon  salt. 

1 cup  chopped  raisins.  1 teaspoon  cinnamon. 

2 eggs. 

Drop  small  teaspoonful  of  dough  on  greased  pan,  and  bake 
moderate  oven. 


146 


THE  EDWARDSVILLE  COOK  BOOK. 


OAT  MEAL  COOKIES. 

Mrs.  C.  C.  Corbett. 

1 cup  sugar.  oats). 

% cup  butter.  2 eggs. 

2 cups  flour.  1 level  teaspoon  baking  powder. 

V2  cup  raisins,  chopped  fine.  1 small  teaspoon  soda. 

2 cups  oatmeal,  (not  rolled  1 small  teaspoon  cinnamon. 

Cream  sugar  and  butter ; add  the  yolks  of  eggs,  then  the 
flour  into  which  has  been  sifted  the  soda  and  baking  powder, 
the  cinnamon,  raisins  and  oat  meal,  lastly  the  well  beaten 
whites  of  the  eggs.  Roll  thin  on  a floured  board,  cut  and  bake 
in  well  greased  pan. 

DROP  CAKES. 

Mrs.  Henry  Bickiehaupt. 

3  eggs. 

1 lb.  raisins,  chopped. 

1 lb.  nuts,  chopped. 

1 teaspoon  cinnamon. 

SWEET  CRACKERS. 

Mrs.  F.  Y.  Ferree. 

1 cup  butter  or  lard.  3 eggs. 

3 cups  sugar.  1 pint  milk. 

11/4  teaspoons  carbon  ammonia,  5 teaspoons  flavor. 

dissolved  in  a little  milk. 

Knead  the  dough  stiff. 


1V2  cups  sugar. 
1 cup  butter. 

2Y2  cups  flour. 

1 teaspoon  soda. 


COFFEE  CAKE. 


Mrs.  R.  F. 

1 pt.  bread  dough. 

1 cup  milk,  boiled  and  cooled. 

1 cup  raisins. 


Tunnell. 

Y2  cup  lard  or  % cup  butter. 
1 egg. 

1 cup  sugar. 


Flour  to  make  a soft  sponge.  Mix,  set  aside  to  rise.  When 
risen,  use  just  enough  flour  to  knead,  put  in  pans  and  set  in 
warm  place.  When  light,  brush  with  melted  butter  and 
sprinkle  with  sugar  and  cinnamon,  or  crushed  almonds. 


CAKES. 


147 


TEA  CAKES. 

Mrs.  A.  L.  Brown. 

2 cups  sugar.  1 cup  butter. 

1 cup  sour  milk.  1 teaspoon  soda. 

3 eggs.  I'lavor  to  taste. 

COEFEE  CAKE. 

Mrs.  John  Keller. 

1 pint  bread  sponge.  Butter,  size  of  a walnut. 

1 pint  warm  milk.  Add  milk,  sugar  and  butter  to 

1 cup  sugar.  sponge. 

Stir  in  '‘Alma  Flour”  stiff  as  can  be  stirred  with  spoon.  Let 
rise,  turn  on  board  and  knead.  Roll  i inch  thick,  put  in  pan 
and  when  light  sprinkle  with  cinnamon  and  sugar.  Bake. 

COOKIES. 

Mrs.  Frank  Timnell. 

1Y2  cups  brown  sugar.  1 cup  butter. 

V2  cup  sour  milk.  1 egg. 

1 teaspoon  soda.  Salt  and  flour  to  roll. 

1 teaspoon  vanilla. 

Roll  very  thin.  This  will  make  about  200  cakes. 

WHOLESOME  COOKIES  FOR  SMALL  CHILDREN. 
Mrs.  W.  A.  Richardson. 

1 egg.  1 level  teaspoon  soda. 

1 teacup  very  rich  sour  cream.  1 cup  sugar. 

Flavor  with  nutmeg.  A pinch  of  salt. 

Use  enough  whole  wheat  or  graham  flour  to  make  soft 
dough. 

WALNUT  COOKIES. 

Miss  Katherine  Pogue. 

1 cup  chopped  walnuts.  1 cup  sugar. 

1 egg,  well  beaten.  2 tablespoons  milk. 

1 teaspoon  baking  powder.  Flour  to  roll  very  thin. 

Brush  with  white  of  egg  and  sprinkle  with  powdered  sugar 
while  warm. 


148 


THE  EDWARDSVILLE  COOK  BOOK. 


DOUGHNUTS. 


Mrs.  James  Timnell. 

% cup  sugar.  2 eggs. 

% cup  milk.  teaspoon  salt, 

teaspoon  cinnamon  or  nut-  1 teaspoon  butter, 
meg.  1 teaspoon  baking  powder. 

Melt  butter,  add  sugar,  add  beaten  yolks,  then  milk,  flour 
and  baking  powder ; the  well  beaten  whites  last.  Flour 
enough  to  roll  out,  not  more  flour  than  can  help. 


DOUGHNUTS. 


Mrs.  R.  C. 

1 cup  sugar. 

1 cup  clabber  milk. 

1 level  teaspoon  soda. 

1 level  teaspoon  salt. 
y^  teaspoon  nutmeg. 


Barnett. 

1 heaping  teaspoon  baking 
powder. 

Butter,  size  of  hickory  nut. 
Flour  to  make  dough  like  bis- 
cuit. 


DOUGHNUTS. 

Mrs.  J.  G.  Delicate. 

% cup  butter.  1 cup  sugar. 

ly^  pints  flour.  1 egg. 

iy2  cups  milk.  iy2  teaspoons  baking  powder. 

Little  nutmeg. 

Rub  butter,  sugar  and  egg  together,  sift  flour  and  baking 
powder  together,  add  to  butter,  milk,  etc. ; mix  into  soft  dough, 
roll  to  54  inch  in  thickness ; cut  with  a biscuit  cutter  and  fry 
to  a light  brown  in  plenty  of  hot  lard.  When  done  dredge 
with  powdered  sugar.  [ 

COOKIES. 

Mrs.  Cullens. 

4 eggs.  2 cups  sugar. 

2 cups  butter.  3 teaspoons  baking  powder. 

Flour  to  roll. 

Mix  ingredients  well ; then  add  flour  and  roll  very  thin. 


CAKES. 


149 


VANILLA  COOKIES. 

Mrs.  Edw.  Barnett. 

1  cup  sugar. 
y2  cup  flour. 

1 egg. 

V2  cup  sour  milk. 

Sift  baking  powder  with  flour;  roll  thin  and  bake  in  quick 
oven. 

DROP  COOKIES. 

Mrs.  E.  Safford. 


teaspoon  soda. 

1 teaspoon  Dr.  Price’s  Baking 
Powder. 

Vanilla  flavor. 


1 sifter  full  flour  or  6 small 
cups. 

2 cups  extra  C sugar. 

2-3  cup  butter. 

3 eggs,  sligtbly  beaten. 

1-3  cup  lard. 


1 teaspoon  vanilla. 

1 cup  sour  cream  or  milk. 
V2  nutmeg. 

1 teaspoon  soda. 

1 pint  raisins  or  currants. 


Mix  all  together  with  fingers ; drop  in  greased  pan ; bake  in 
quick  oven.  Sprinkle  with  powdered  sugar  when  cool. 


GINGERBREAD. 

Mrs.  B.  D.  Berry,  Chester,  Pa. 


2 cups  molasses. 

2 cups  sour  milk. 

1 cup  lard  (or  lard  and  butter). 
6 cups  flour. 

2 cups  brown  sugar. 

4  eggs. 


2 cups  sour  milk,  (clabber  pre- 
ferred) . 

2 teaspoons  baking  powder 
beaten  into  tbe  milk. 
Cinnamon,  allspice,  ginger. 


Put  half  the  dough  into  pan,  then  put  a layer  of  raisins  or 
currants,  then  add  remainder  of  dough.  Bake  slowly  in  mod- 
erate oven. 

GERMAN  HONEY  CAKE. 

Mrs.  L.  M.  Armstrong. 

2 oz.  butter.  % lb.  honey. 

2 oz.  almonds.  % rind,  lemon. 

Vz  lb.  flour.  y2  teaspoon  baking  powder. 

A little  nutmeg. 


J50 


THE  EDWARDSVIL1.E  COOK  BOOK. 


Put  blitter  in  pan  and  when  melted  stir  in  the  honey.  Let 
it  boil,  stirring  briskly  all  the  time;  take  from  fire  and  when 
cool  mix  in  the  lemon  rind,  finely  chop])ed,  the  almonds, 
iilanched  and  bruised,  the  nutmeg,  flour  and  baking  powder. 
Leave  the  mixture  in  a cool  place  12  hours.  Roll  and  bake 
25  minutes  in  a slow  oven. 

OAT  MEAL  COOKIES. 

Mrs.  H.  O.  Isensee. 

2 eggs.  1 cup  sugar. 

Yz  grated  nutmeg.  2 tablespoons  sweet  milk. 

Vi  teaspoon  soda  in  the  milk.  1 teacup  cut  raisins. 

2 cups  raw  rolled  oats.  V2  cup  butter.  'C' 

2 or  more  cups  flour.  V2  cup  lard. 

Do  not  roll,  but  bake  in  little  patties  on  inverted  pan. 

GOOD  COOKIES. 

Mrs.  J.  D.  Manley,  St.  Louis,  Mo. 

1Y2  cups  white  sugar.  % cup  butter. 

1 egg.  1 teaspoon  soda. 

1 cup  sour  or  buttermilk.  Sifted  flour  enough  to  roll. 

Melt  butter  and  put  in  the  sugar;  beat  and  add  the  egg: 
dissolve  soda  in  a little  water  and  add  to  milk.  Mix  all  to- 
gether and  add  the  flour.  Roll  thin  and  bake. 

SCOTCH  CAKE. 

Mrs.  J.  D.  Manley,  St.  Louis,  Mo. 

1 lb.  sifted  flour.  1 teaspoon  gr.  cinnamon. 

1 lb.  dark  brown  sugar.  1 teaspoon  gr.  cloves. 

1 teaspoon  soda.  1 teaspoon  gr.  allspice. 

3 eggs.  1 teaspoon  gr.  nutmeg. 

Stir  eggs  into  sugar  witliout  beating;  add  the  spice  and  stir. 
Mix  the  flour  and  soda,  then  stir  all  together.  Roll  like 
cookies.  Grease  pan  well,  and  after  cakes  are  in  pan,  sprinkle 
water  over  them.  Bake  like  cookies. 


CAKES. 


151 


DOUGHNUTS  FROM  POTATO  STARTER. 

(See  Pjreads  for  Starter). 

Mrs.  V.  J.  Levora. 

Make  a batter  by  mixing  i cnp  warm  water  and  a table- 
spoonful  of  the  potato  starter.  Beat  2 eggs  in  a bowl,  stir  in 
the  batter,  i c’p  milk  and  p2  teaspoon  salt ; now  stir  in  flour 
enough  for  medium  soft  dough,  having  first  rubbed  into  it 
butter  the  size  of  a walnut  and  grated  into  it  one  lemon  peel. 
Work  well  and  let  rise  in  pan.  Then  take  out  a small  piec'S 
at  a time  on  board,  work  into  shape,  roll,  cut  in  strips,  twist 
and  let  rise  awhile  on  board ; then  fry  in  hot  lard.  When 
freshly  cooked,  sprinkle  with  powdered  sugar.  Same  formula 
makes  excellent  coffee  cake. 


152 


THE  EDWARDSVILLE  COOK  BOOK. 


DO  NOT  RISK  YOUR  MONEY 

IN  THE  KITCHEN  SAFE 

Put  it  in  a good  bank  and  pay  by  check,  the  safest 
and  most  convenient  way  of  making  payments.  The 

BANK  OF  EDWARDSVILLE 

HAS  RESOURCES  OF  OVER  ONE  MILLION  DOLLARS. 


and  offers  patrons  in  addition  the  advantages  and 
facilities  gained  during  thirty-seven  years  of  contin- 
uous business. 


PAYS  INTEREST  ON  TIME  DEPOSITS. 


Your  account,  whether  small  or  large,  will  have 
our  careful  attention.  We  invite  you  to  do  business 
with  us. 


WM.  H.  KROME,  President.  E.  P.  GREENWOOD,  Cashier. 
C.  BOESOHENSTEIN,  Vice-President. 

A.  P.  WOLF,  Assistant  Cashier. 

W.  L.  HADLEY,  Assistant  Cashier. 


ADVERTISEMENTS. 


1.5;^ 


CAPITAL,  $100,000.00.  SURPLUS,  $60,000.00. 

First  national  Bank 

UNITED  STATES  DEPOSITARY. 


Officers: 

HENRY  TRARES,  ...  . . President 

E.  P.  KESHNER,  .....  Vice-President 


T.  F.  KESHNER,  ...  . . . Cashier 

GTEO.  KALBFLEISCH,  - ■ - Assistant  Cashier 

Directors: 

Geo.  Kalbfleisch.  Henry  Trares.  August  Schlady. 

Jos.  F.  Keshner.  George  W.  Meyer. 

A.  G.  Tuxhorn.  E.  P.  Keshner. 


3 PER  CENT  PAID  ON  TIME  DEPOSITS. 

NEW  BUSINESS  SOLICITED. 


EDWARDSVILLE,  ILLINOIS 


154 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  XL 

Ices,  Sherbets  and  Frozen  Desserts. 

“I’m  happy  to  say 

There’s  no  house  in  town 

Where  I’ve  not  the  entree.” 

PINEAPPLE  SPONGE. 

Miss  Carrie  Wolf. 

V2  cup  thick  cream. 

3 whites  of  eggs. 

Soak  gelatine  in  ]/^  cnp  cold  water,  drain  syrup  from  can  of 
pineapple ; if  not  sweet  enough  add  more  sugar,  measure,  and 
add  water  if  necessary,  to  make  cupfuls.  Heat  to  boiling 
point,  remove  from  fire,  add  soaked  gelatine  and  stir  until  dis- 
solved, strain  and  set  aside  until  it  begins  to  thicken,  then  add 
the  cream  whipped  to  a solid  froth  and  the  whites  of  eggs 
beaten  until  stiff  and  dry.  Stir  carefully  together  and  when 
cpiite  thick  add  i cup  pineapple,  cut  into  tiny  bits.  Stand  in  a 
cold  place  until  firm.  Serve  with  cream. 

MAPLE  ICE  CREAM. 

I Mrs.  J.  F.  Stillwell. 

One  small  cup  maple  syrup,  heated  in  double  boiler ; 6 yelks 
of  eggs,  well  beaten,  and  added  to  the  hot  syrup.  Cook  three 
minutes ; i pint  cream  whipped ; stir  syrup  until  cold,  then  add 
the  whipped  cream.  Beat  the  whites  of  the  eggs  stiff,  and  add. 
Ereeze. 

LOTUS  CREAM. 

Miss  Carrie  Wolf. 

1 quart  cream. 

1 pint  milk. 


6 lemons. 

2^2  cups  sugar. 


1/4  box  gelatine. 
1 can  pineapple. 


ICES,  SHERBETS,  ETC. 


155 


Mash  pulp  and  juice  of  lemons,  add  sugar  and  put  in  freezer 
to  chill  with  ice ; have  ready  the  cream  and  milk ; mix  all  to- 
gether and  freeze  quickly  to  prevent  curdling. 

CRANBERRY  FRAPPE. 

Mrs.  J.  F.  Stillwell. 

Roil  a quart  of  cranberries  in  a pint  of  water  five  or  six  min- 
utes; strain  through  a cheese  cloth.  Add  a pint  of  sugar  and 
stir  and  boil  just  until  the  sugar  is  dissolved.  Add  i table- 
spoon gelatine,  dissolved  in  cold  water ; when  cold  add  strain- 
ed juice  of  2 lemons.  Freeze  and  serve  with  roast  turkey. 

MOUSSE. 

Mrs.  J.  F.  Stillwell. 

ORANGE  ICE. 

Vz  pint  cream,  whipped.  V2  teaspoon  pineapple  flavoring. 

1 teaspoon  extract  almond.  V2  cup  sugar. 

Yz  teaspoon  vanilla.  V2  cup  chopped  nuts. 

Freeze. 

• Mrs.  Arthur  Dyer. 

1 dozen  oranges.  1 quart  sugar. 

4 lemons.  1 pint  cream  (whipped). 

■ 3 pints  water. 

Put  to  boil  the  3 pints  water  and  the  sugar;  add  the  juice  of 
oranges  and  lemons.  When  cool  put  into  freezer;  when  about 
half  frozen  stir  in  the  whipped  cream.  This  makes  about  a 
gallon  of  rich  ice. 

PINEAPPLE  SHERBET. 

Mrs.  A.  P.  Wolf. 

lYz  quarts  water.  2 lbs.  sugar. 

1 can  grated  pineapple.  2 lemons. 

1 tablespoon  arrowroot. 

Cook  sugar  and  water  15  minutes  or  until  syrup  like.  Make 
a quart  of  lemonade  with  the  lemons.  Dissolve  arrowroot  in 
cold  water,  then  pour  boiling  water  on  it  until  clear,  like 


156 


THE  EDWARDSVILLE  COOK  BOOK. 


starch.  Let  it  get  cold,  after  which  strain  with  lemonade  and 
syrup,  add  pineapple,  and  when  nearly  frozen  add  the  white  of 
one  egg. 

PINEAPPLE  ICE. 

Mrs.  W.  H.  Hall. 

2 pints  sugar.  3 pints  water. 

1 can  grated  pineapple.  3 eggs’ 

Juice  of  4 lemons  and  grated  1 teacup  flour  made  into  thin 
rind  of  two.  starch. 

Beat  the  whites  of  eggs  stiff  and  add  last  thing. 

ICE  CREAM. 

Mrs.  E.  B.  Glass,  (Intelligencer). 

3 pints  cream.  2 quarts  new  milk. 

114  pints  sugar.  1 tablespoon  Cooper’s  gelatine. 

Whites  2 eggs. 

Take  the  cream,  milk  and  sugar;  soak  the  gelatine  in  one 
pint  cold  water  ten  minutes.  Place  over  fire,  stir  and  remove 
soon  as  dissolved;  when  nearly  cold  beat  to  a froth  and  flavor 
with  vanilla.  Beat  the  whites  of  two  eggs  to  a stiff  froth ; 
add  to  the  above  and  freeze. 

LEMON  SHERBET. 

Mrs.  L.  M.  Armstrong. 

2 tablespoons  gelatine.  Juice  of  10  lemons. 

1 quart  boiling  water.  1 pint  sugar. 

Soak  the  gelatine  half  an  hour  in  enough  water  to  cover; 
then  pour  over  it  the  boiling  water;  add  the  sugar,  stir  over 
fire  until  it  boils,  set  aside  to  cool,  when  cold  add  the  lemon 
juice  and  strain.  Ereeze. 

GRAPE  SHERBET. 

Mrs.  John  D.  Manley,  St.  Louis,  Mo. 

1 quart  grape  juice.  1 cup  sugar. 

2 cups  orange  juice.  1 white  of  egg. 

2 teaspoons  powdered  sugar. 


ICES,  SHERBETS,  ETC. 


157 


Sweeten  the  grape  juice  to  taste ; add  the  sugar  to  orange 
juice  until  sugar  is  dissolved,  then  add  the  grape  juice,  turn 
into  freezer,  and  freeze.  When  nearly  frozen,  remove  dasher 
and  beat  in  wich  a spoon  the  white  of  egg  beaten  light  and 
mixed  with  the  powdered  sugar.  Beat  well,  pack  and  stand 
away  to  ripen. 

PINEAPPLE  ICE. 

Mrs.  Louise  Cullens. 


1 can  pineapple. 

1 pint  sugar. 

Ju'ce  of  2 oranges. 

Juice  of  3 lemons. 

Add  the  beaten  white  of  eg 
ished. 


1Y2  quarts  water. 

1 tablespoon  gelatine  in  1 cup 
hot  water. 

White  of  1 egg. 

g just  before  the  freezing  is  fin- 


ICE  CREAM. 


Mrs  J.  T.  Crocker. 

1 pint  milk.  2 tablespoons  Cooper’s  gelatine. 

3 pints  cream. 

Soak  gelatine  15  minutes  in  the  milk,  then  heat  well  in  a 
double  boiler;  add  granulated  sugar  to  suit.  (I  use  8 large 
cookspoonfuls).  Should  taste  very  sweet  before  freezing. 
Strain  into  freezer  after  sugar  is  dissolved ; let  it  get  cold. 
Beat  white  of  one  egg  and  pour  cream  over  it  slowly,  folding 
in,  then  pour  into  freezer,  flavor  with  i ounce  vanilla  and  then 
freeze. 

ORANGE  SOUFFLE. 


Mrs.  J.  T.  Keller,  St.  Louis. 


Mrs.  J.  F.  Stillwell. 

1 package  orange  Jello.  6 yolks  of  eggs. 

1 pint  boiling  water.  1 quart  whipped  cream,  sweet- 

1 pint  sugar.  ened  to  taste, 

t pint  orange  juice. 

Dissolve  the  jello  in  the  boiling  water;  let  cool,  beat  the 
yolks  of  eggs  very  light.  Mix  and  freeze  to  a mush  before 
adding  the  whipped  cream. 


158 


THE  EDWARDSVILLE  COOK  BOOK. 


- MILK  SHERBET. 

Mrs.  Sarah  R.  Springer. 

1 quart  new  milk.  2 lemons. 

2 cups  sugar.  1 orange. 

1 gill  cream. 

Strain  juice  of  fruit  on  the  sugar  and  freeze  immediately. 
MAPLE  ICE  CREAM. 

Mrs.  E.  J.  Jeffress. 

2 cups  maple  syrup.  1 quart  cream. 

V yolks  of  eggs. 

Heat  syrup  in  double  boiler ; before  too  hot  stir  in  the  beaten 
yolks ; cook  until  thick,  and  no  longer ; then  cool,  add  cream, 
and  freeze.  Chopped  nuts  are  an  addition  liked  by  some. 

FROZEN  PEACHES  WITH  CREAM.  ^ 

Mrs.  James  Tunnell. 

12  very  ripe  peaches.  % pint  water. 

8 ounces  sugar.  1 pint  thick  cream. 

Plunge  the  peaches  into  a kettle  of  hot  water  as  this  will  re- 
move the  skins  easily.  Mash  them  through  a colander;  add 
the  sugar,  stir  until  sugar  is  dissolved,  add  the  water;  put  the 
mixture  into  freezer  and  stir  until  it  is  frozen  rather  hard ; add 
the  cream,  stir  until  thoroughly  mixed.  Repack  the  can  and 
stand  aside  for  an  hour  to  ripen.- 


4 


'r- 


!i 


ICES,  SHERBETS,  ETC. 


159 


> 


V^'-i 


t 

I 


r .. 


: *v 


[ ■-« 


. l'«  k-  '''  • -* 


■r/c..: 


160  THE  EDWARDSVILLE  COOK  BOOK. 

*{*  4*  *t*  'i*  *1*  *i*  *1*  '*i*  *$*  *i*  *1*  4*  *?*  *t*  4*  4*  *t*  4*  *t* 


^ DESMOND  MEG.  CO. 

* PLUMBING  -;-  HEATING 


:-  SEWERING 

Sho.os  and  Office — St.  Louis  Street. 


A.  KELLER  CO. 

Furni(ure=^  Hardware=Stoves 

Main  Street 


I JUXHORN’S  BIG  STORES 


4 


HOUSE  FURNISHINGS,  RANGES,  STOVES,  FURNITURE 
The  many  good  receipts  in  this  book  will  be 
made  up  better  if  you  use  the  good  kitchen 
utensils  we  have.  TUXHORN  BROS.  HDW.  CO. 


< Q C.  HERWICK 

HOT  WATER  HEATING 

SEWERING. 

Phones — Office,  145  K;  Residence,  59  K. 


j STEAM  HEATING 

% PLUMBING. 


I PRANK  EERREE 
i:  PRACTICAL  HORSESHOER 

I and  general  blacksmith.  .. 

X 119  Hillsboro  Avenue. 


I £MIL  F.  WOLF 
i PRACTICAL  HORSESHOER 

t 

❖ South  Main  Street. 

t 


ADVERTISEMENTS. 


161 


^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ *!*  '*’i^ ^ 


(];HARLES  PAULY  & SON 

LICENSED  ARCHITECTS  and 
GENERAL  SUPERINTENDENTS. 


Room  10,  Keshner  Bldg. 


Granite  City,  III. 


£DWARDSV1LLE  PLANING  AILL  CO.  % 

Manufacturers  of 

SASH,  DOORS,  BLINDS  AND  GENERAL  MILL  WORK.  f 

Office — Corner  Hillsboro  Ave.  and  Kansas  St.  *j. 

Mil!  at  Edwarc’sville  Junction.  X 


QHAS.  GREBEL,  Sr.  | 

CONTRACTOR  AND  BUILDER.  | 

Phone  154  X.  Buchanan  Street.  *X* 


B.  DEITZ 


CONTRACTOR  AND  BUILDER. 


Phone  167  R. 


North  Main  Street.  *> 


JOSEPH  KESL 


CONTRACTOR  AND  BUILDER. 

Phone  36  Y.  Buchanan  Street. 


I A J.  HOFFMAN 

4*  * 


CONTRACTOR  AND  BUILDER. 


Phone  12  L. 


Springer  Avenue.  X 


162 


THE  EDWARDS VILLE  COOK  BOOK. 


CHAPTER  XII. 

CONFECTIONERY. 

“Have  you  ever  heard  of  the  sugar  plum  tree? 

’Tis  a marvel  of  great  renown.”  — Eugene  Field. 

‘TONDANT”  OR  CREAM  CANDY. 

Mrs.  Geo.  Fiegenbaum. 

Fondant  is  the  foundation  for  almost  all  French  candies. 

3 cups  granulated  sugar.  A pinch  of  cream  of  tartar. 

1 cup  water. 

Let  the  sugar  and  water  stand  awhile  to  dissolve ; then  add 
the  cream  of  tartar  and  set  on  a hot  stove  to  boil  fast.  Do  not 
stir  while  boiling.  After  boiling  some  time  dip  a very  small 
amount  with  spoon ; drop  into  a cup  of  cold  water.  If  it 
hardens  enough  for  you  to  handle  it  is  ready  to  take  from  the 
fire.  Put  it  in  a cool  place  and  let  it  get  almost  cold ; then 
beat  with  a silver  fork  until  it  becomes  too  hard  for  the  fork; 
then  work  with  the  hands  until  it  becomes  smooth.  It  is  then 
ready  to  flavor  and  mold  into  shape.  A variety  can  be  made 
of  this  amount  by  taking  a small  part  of  it  and  flavoring  and 
coloring  to  suit  your  taste. 

Have  nuts,  candied  fruits  and  orange  and  lemon  peel  ready. 
Mold  by  taking  a small  piece  of  fondant  between  palms  of  the 
hand,  roll  to  shape,  press  fruit  or  nut  on  it  and  lay  on  oiled 
paper.  In  a short  time  it  will  be  ready  to  put  in  boxes. 

In  making  Fondant  use  granite  or  porcelain  pan  and  do  not 
pour  out  after  boiling,  but  cool  and  beat  in  the  same  utensil. 

CHOCOLATE  CREAMS. 

Mrs.  Geo.  Fiegenbaum. 

Flavor  Fondant  with  vanilla  and  roll  into  shape.  When 
hard  enough  to  handle,  take  a long  pin  to  roll  it  into  melted 
chocolate;  then  drop  on  the  paper  again  to  let  it  harden. 


CONFECTIONERY. 


163 


TAFFY. 

3 cups  sugar.  1 tablespoon  butter. 

1 cup  water.  2 tablespoons  vinegar. 

Let  boil  until  it  hardens  when  a little  is  dropped  into  cold 
water.  Pour  into  buttered  plates  to  cool,  and  when  it  can  be 
handled  without  burning  the  hands  it  is  ready  to  pull.  The 
longer  you  work  it  the  whiter  it  gets.  When  pulled  enough 
cut  with  a pair  of  shears  into  small  pieces  and  put  on  buttered 
plates  to  harden. 

POP  CORN  BALLS. 

Mrs.  Geo.  Fiegenbaum. 

1 cup  molasses.  V2  cup  water. 

1 cup  sugar. 

Boil  until  it  hardens  in  cold  water.  Remove  from  fire ; pour 
over  popped  corn  and  stir  until  mixed,  then  roll  into  balls 
This  can  be  made  into  squares  by  putting  into  a square  tin  to 
get  cold;  then  with  a sharp  knife  cut  into  shape. 

PANOCHA. 

Maude  Irwin  Springer. 

1 cup  granulated  sugar.  1 cup  milk  or  cream. 

1 cup  brown  sugar.  1 tablespoon  butter. 

Boil  all  together  except  that  it  is  better  to  add  the  butter 
when  almost  done.  When  it  will  form  a soft  ball  in  cold  water 
set  aside  to  cool  in  the  pan  in  which  it  has  been  cooked,  after 
5 minutes,  stir  vigorously  and  flavor,  and  add  any  desired 
quantity  of  chopped  nuts.  The  longer  the  candy  is  beaten  or 
stirred,  the  better.  Put  in  pan  inch  thick  and  melted  choc- 
olate poured  over,  it  is  very  nice.  A cup  or  more  maple  sugar, 
boiled  to  a thick  syrup  and  used  instead  of  the  brown  sugar  is 
delicious. 

BUTTER  SCOTCH. 

Mrs.  Belle  Gibson,  Pontiac,  Mich. 

2 cups  light  brown  sugar.  1 tablespoon  vanilla. » 

1 teaspoon  butter. 


164 


THE  EDWARDS VILLE  COOK  BOOK. 


Dissolve  sugar  well  in  cold  water.  Boil  all  until  it  snaps 
when  dropped  in  cold  water.  Just  before  removing  from  fire 
add  about  lo  drops  lemon  extract.  Pour  in  a buttered  tin  and 
when  cool,  cut  in  squares. 

CALIFORNIA  FUDGE. 

Miss  Carolyn  Manley,  St.  Louis  Mo. 

3 ounces  chocolate.  2 .cups  vinegar. 

1 heaping  teaspoon  butter.  % cup  milk. 

Y2  teaspocn  vanilla. 

Cook  chocolate,  niilk  and  sugar  5 minutes.  Add  the  butter 
and  boil  about  15  minutes  more  till  it  hardens  slightly  when 
dropped  into  cold  water;  add  vanilla  and  beat  hard  before  put- 
ting in  buttered  pan;  cut  in  squares  l^efore  it  hardens.  The 
less  you  cook  it  and  the  more  you  beat,  the  creamier  it  be- 
comes. 


FUDGE. 

Miss  Clara  Estelle  Burroughs. 

2 cups  sugar.  2 squares  Baker’s  chocolate. 

1 cup  milk.  1 tablespoon  butter. 

1 teaspoon  vanilla. 

Mix  thoroughly  the  milk  and  sugar  l:>efore  i>lacing  on  the 
stove.  When  boiling,  add  your  butter  and,  lastly,  tlie  choco- 
late. Flavor  with  the  vanilla  after  taking  from  the  stove.  Beat 
until  creamy  and  pour  into  buttered  tins. 


PRALINES. 

Mrs.  C.  E.  Smith,  Lincoln,  111. 

1%  cups  powdered  sugar.  2 cups  hickory  nuts  or  pecans 

1 cup  maple  syrup.  cut  in  pieces. 

Yz  cup  cream. 

Boil  sugar,  syrup  and  cream  until,  when  tried  in  cold  water,* 
a soft  ball  is  formed.  Remove  from  fire  and  beat  until  of  a 
creamy  consistency;  add  nuts,  and  drop  from  tip  of  spoon  in 
small  piles  on  buttered  paper. 


CONFECTIONERY. 


165 


VANILLA  CARAMELS. 

Mrs.  Belle  Gibson,  Pontiac,  Mich. 

1 cup  granulated  sugar.  y^.  teaspoon  butter. 

1 cup  light  brown  sugar.  1-3  teaspoon  vanilla. 

Vz  cup  milk. 

Boil  sugars  and  milk 'until  it  begins  to  thicken;  then  add 
l)utter  and  flavoring  just  before  removiug  from  fire.  Stir 
thoroughly  and  pour  into  buttered  tin,  cool  and  cut  in  squares 

PRALINES. 

Mrs.  Mary  A.  Walker,  Lincoln,  111. 

2 cups  brown  sugar.  4 tablespoons  butter. 

V'z  cup  milk.  1 cup  nuts. 

1 cup  white  sugar. 

Cook  sugar,  butter  and  milk  until  it  hardens  in  water,  stir- 
ring all  the  time.  When  done,  stir  until  it  begins  to  get  cool ; 
then  add  nuts  and  i teaspoon  each  of  lemon  and  vanilla.  Pour 
into  buttered  pans  and  cut  in  squares. 

NUNCHENS. 

Mrs.  E.  J.  Stilwell. 

% Ih.  powdered  sugar.  Whites  4 eggs. 

% lb.  almonds.  A little  cinnamon. 

Cut  the  nuts  in  strips  lengthwise  very  thin;  stir  the  sugar 
and  eggs  together  25  minutes ; add  the  almonds.  Bake  in  a 
slow  oven  15  or  more  minutes.  Drop  from  a teaspoon  on  a 
greased  pan. 

CHOCOLATE  DROPS. 

Mrs.  W.  H.  Hall. 

214  cups  pulverized  or  granu-  14  cup  cold  water, 
lated  sugar. 

Boil  4 minutes.  Place  sauce  pan  in  cold  water  and  beat 
until  cold  enough  to  make  into  little  balls.  Take  j/2  cake 
Baker’s  Chocolate,  shave  off  fine  and  set  it  in  a bowl  in  the 
top  of  a tea  kettle  to  melt.  When  balls  are  cool  enough,  roll 
in  chocolate  with  fork.  Above  makes  80. 


GG 


THE  EDWARDSVILLE  COOK  BOOK. 


SALTED  ALMONDS. 

Mrs.  Sholes,  Omaha,  Neb. 

Blanche  by  pouring  boiling  water  over  almonds  ; slip  off  the 
skins,  put  in  a pan  up  over  the  range  to  dry  several  hours,  then 
brown  in  a hot  oven  until  a golden  brown,  then  add  a little  but- 
ter and  plenty  of  salt. 

COCOANUT  KISSES. 

Anonymous. 

Whites  of  2 eggs.  Enough  cocoanut  to  mold  into 

4 tablespoons  powdered  sugar.  shape. 

Bake  in  very  slow  oven. 

PEANUT  CANDY. 

2 CUDS  granulated  sugar.  1 cup  peanuts. 

2 tablespoons  water. 

Put  sugar  and  water  in  skillet  over  moderate  fire  and  stin 
constantly  until  all  melted ; then  add  the  peanuts ; mix  well 
and  put  into  buttered  pan  to  cool. 

MACAROONS. 

Mrs.  L.  M.  Armstrong. 

Crush  a pound  of  blanched  almonds  until  a smooth  paste; 
mix  in  a pound  and  a half  powdered  sugar  and  the  beaten 
whites  of  seven  eggs.  Mix  all  together  until  smooth  and  firm 
Butter  sheets  of  writing  paper,  put  in  pans  and  drop  the  paste 
on  in  small  teaspoonfuls.  If  paste  A too  thin,  add  more  sugar, 
if  too  thick  more  white.  Bake  in  moderate  oven  20  minutes. 

MARGUERITES. 

Mrs.  M.  J.  Kennard,  Omaha,  Neb. 

1 cup  brown  sugar.  V2  cup  flour. 

V4  teaspoon  baking  powder.  Whites  2 eggs. 

1-3  teaspoon  salt.  1 cup  pecan  nuts. 

Beat  the  whites  slightly,  add  other  ingredients  except  nuts 
which  should  be  placed  on  top  of  each  when  put  into  oven. 


CONFECTIONERY. 


167 


Bake  in  small  tins  putting  one  tablespoon  of  the  mixture  in 
each  division. 

HICKORY  NUT  MACAROONS. 

Mrs.  W.  H.  Hall. 

Take  meats  of  hickory  nuts,  pound  fine,  and  add  ground 
spice  and  nutmeg.  Make  frosting  as  for  cakes.  Stir  meats 
and  spices  in,  putting  in  enough  to  make  it  convenient  to 
handle.  Flour  the  hands  and  make  balls  the  size  of  nutmegs. 
Lay  them  on  buttered  tins,  giving  room  to  spread.  Bake  in 
quick  oven. 


168 


THE  EDWARDSVILLE  COOK  BOOK. 


t 

%r 


JOSEPH  HLAD 

CONTRACTOR  AND  BUILDER. 


Phone  118  Y. 


Main  Street 


OVERBECK  BROS. 


PAINTERS  AND  PAPER  HANGERS. 

Dealers  in 

Wal  Paper,  Paints,  Glass,  Room  Moulding  and  Window  Shades, 
Telephone  119  Y. 


WOOD  & ANDERSON 

PAINTERS  AND  PAPER  HANGERS. 

Estimates  Cheerfully  Furnished. 
First-Class  Work  Done  Cheap. 

Phone  134  Y. 


WM  SCHULZE 


PAINTER  AND  PAPER  HANGER, 

Phone  127  Y.  Lindell  Ave. 


i 


W".  P-  SCHULZE 

Contractor  for 


Kansas  St. 


Phone  134  L f 


QHARLES  THUER 

CONTRACTOR  AND  BUILDER. 
Estimates  Furnished. 


Residence,  Kansas  St. 


Office,  Hillsboro  Ave.  ^ 


ADVERTISEMENTS. 


160 


-ijur 


:!;  EDWARD  BARNETT 


Dealer  in 

LUMBER  AND  BUILDING  MATERIAL. 
St.  Louis  St.,  near  Wabash. 


Phone  32  R. 


<* 


H.  P.  HOTZ,  President. 


$ HOTZ  LUMBER  CO. 

Incorporated.  Established  1883 

4 LUMBER,  LATH,  SHINGLES,  ETC. 

Main  Street,  above  Court  House. 

JOHN  STOLZE  & SON 

Dealers  in 

LUMBER  AND  BUILDING  MATERIAL. 
Give  Us  a Chance  to  Figure  With  You. 

RICHARDS  BRICK  WORKS 

Yards  Located  on  Railroads. 
FIRST-CLASS  BUILDING  BRICK 
Always  on  Hand. 


QRIE  T.  DUNLAP 


GENERAL  CONTRACTOR. 

Concrete  Work,  Brick  Paving,  Granitoid,  Grading, 
Concrete  Blocks,  Railroad  and  Sewer  Work. 


XHOS.  J.  MORTON 

HOUSE  MOVER, 

Heavy  Machinery  Moved.  Excavating  Done. 


170 


THE  EDWAR'DSVILLE  COOK  BOOK. 


CHAPTER  XIII. 

PRESERVES,  etc. 

Mrs.  James  Whitbread. 

The  general  rule  for  preserving  fruit  is  as  follows : To  i 

pound  fruit  use  pound  sugar,  putting  in  the  fruit  and  sugar 
in  alternate  layers.  Pour  pint  of  hot  water  over  the  top, 
enough  to  start  it  and  prevent  burning.  Cover  until  it  boils 
and  cook  fast  until  syrup  is  the  desired  thickness. 

For  Peaches — Place  fruit  and  sugar  in  layers  for  2 hours 
before  cooking.  Use  no  water. 

For  Quinces — Wash  the  parings  and  put  on  to  boil,  covered 
with  cold  water.  Boil  30  minutes ; strain  and  pour  over  the 
quinces  and  cook  until  you  can  barely  stick  a fork  into  them. 
Then  add  sugar  and  cook  fast  until  the  syrup  is  a light  jelly. 

For  Strawberries— TJse  i lb.  sugar  to  i lb.  fruit;  use  no 
water ; put  in  a large  flat  pan  on  a hot  stove  and  boil  fast  for 
15  or  20  minutes,  sBrring  constantly  from  the  moment  you 
put  them  on  to  boil 

FRENCH  PRESERVED  FRUIT. 

Mrs.  B R.  Bonnell,  Loveland,  Colo. 

One  pint  alcohol  and  5 cents’  worth  salicylic  acid  mixed  to- 
gether. Put  this  mixture  into  a large  earthen  jar.  Use  all 
kinds  of  fruits  as  ^hey  come  in  season,  beginning  with  straw- 
berries and  fresh  nineapples.  Cut  the  latter  into  small  dice 
shaped  pieces.  Use  equal  weight  of  fruit  and  sugar  until 
toward  the  last,  then  diminish  sugar  so  the  fruit  will  not  be  too 
rich.  The  above  mixture  is  enough  for  from  4 to  6 gallons 
of  fruit.  Put  fruit  and  sugar  into  above  mixture  and  stir  gen- 
tly every  day  with  a wooden  spoon.  Leave  fruit  in  jar  5 or  6 
months,  then  put  it  into  glass  jars  and  seal.  Serve  in  sherbet 
glasses  with  whipped  cream  over  it.  The  following  fruits  can 
be  used : Strawberries,  fresh  pineapples,  cherries,  black  rasp- 


PRESERVES. 


171 


berries,  blackberries  and  oranges,  cut  in  small  pieces.  Surplus 
juice  can  be  bottled  to  use  for  ices  or  puddings. 


SPICED  RAISINS. 

Mrs.  Geo.  A.  Lytle,  Springfield,  111. 

V2  lb.  fruit.  1 cup  sugar.  , 

V2  cup  vinegar.  1 medium  sized  bay  leaf, 

24  cloves.  broken. 

2 inch  stick  cinnamon.  3 tiny  pieces  mace. 

Seed  raisins,  leaving  stems  on.  Make  syrup  of  sugar  and 
vinegar.  Tie  spices  in  cheese  cloth  bag;  drop  into  syrup  and 
bring  to  a boil.  Then  put  in  raisins  and  boil  15  minutes.  Put 
the  raisins  in  pint  jars  and  make  syrup  thicker  by  boiling,  if 
desired. 


SPICED  PLUMS. 
Mrs.  W.  H.  Hall. 


8 lbs.  plums. 

1 small  cup  vinegar. 
4 lbs  sugar. 


1 tablespoon  each  cinnamon  and 
cloves. 


Cook  until  thick  as  jelly. 

SPICED  CRANBERRIES. 


Mrs.  E.  F.  Knollenberg. 

Boil  together  3^  pounds  sugar  and  2 cups  vinegar,  2 table- 
spoons cinnamon  and  cloves.  When  syrup  boils  add  5 pounds 
cranberries  and  simmer  two  hours. 


CITRON  PRESERVES. 

Mrs.  Elizabeth  Friday. 

Peel  the  citron,  cut  out  seed  portion  and  cut  into  small 
pieces.  To  2 measures  of  citron,  heaped  up,  i even  measure 
of  sugar.  Put  the  fruit  in  jar  or  other  vessel  and  pour  sugar 
on  top.  Let  it  stand  overnight.  Next  morning  pour  into 
preserving  kettle,  add  i quart  water;  cook  until  clear.  Just 
before  removing  from  the  fire,  slice  into  it  i lemon,  very  thin. 
Let  cool,  and  can. 


172 


THE  EDWARDSVILLE  COOK  BOOK. 


CITRON  PRESERVES. 

Mrs.  Wm.  Ahrens. 

To  every  6 ponnds  of  citron  add  2 pounds  sugar;  let  stand 
over  night.  In  the  morning,  strain,  put  the  juice  on  stove  and 
boil  to  a syrup.  Add  the  citron,  boil  to 'a  desired  color.  Then 
add  ^2  cup  vinegar  to  almut  8 quarts  preserves  and  lemons, 
sliced  thin.  Boil  two  hours  longer. 

ORANGE  MARMALADE. 

Miss  Mary  Kerr. 

Take  4 dozen  oranges,  slice  15  of  them.  Peel  15  and  throw 
the  peel  away.  Halve  and  quarter  these.  Then  squeeze  the 
juice  from  balance  of  the  4 dozen,  leaving  the  pulp.  Use  as 
much  sugar  as  fruit,  and  boil  one  hour  and  a half.  Can. 

QUINCE  MARMALADE. 

Mrs.  J.  T.  Crocker. 

Peel  and  slice  jA  peck  ciuinces.  Put  in  kettle  with  water 
one  inch  above  the  fruit.  Cook  until  soft;  run  through  colan- 
der. To  each  quart  of  cooked  fruit  use  a quart  of  sugar;  cook 
one  quart  at  a time  15  or  20  minutes  or  until  it  will  not  drop 
off  the  spoon.  Put  up  in  glasses  and  cover  with  paper  dip- 
ped in  white  of  egg. 

LEMON  BUTTER. 

Mrs.  B.  Gibson,  Pontiac,  Mich. 

2 Clips  white  sugar.  Butter  size  of  an  egg. 

3 eggs.  Juice  and  grated  rind  1 lemon. 

Boil  in  a double  iDoiler  until  thick. 

STRAWBERRY  PRESERVES. 

Mrs.  B.  R.  Bonnell,  Loveland,  Colo. 

Cover  I pint  of  berries  with  2 teacups  sugar  and  set  on  back 
part  of  stove  until  sugar  is  dissolved.  Then  let  boil  10  or  ii 
minutes.  Put  in  jar  and  leave  open  until  fruit  is  cold.  Fine 
flavor  is  retained  by  preserving  in  small  quantities. 


PRESERVES. 


17; 


RASPBERRY  JAM. 

Mrs.  Taylor. 

To  3 or  4 pounds  of  red  raspberries,  add  an  equal  weight  of 
sugar.  Crush  well  in  preserving  kettle  and  add  i pint  red 
currant  juice.  Boil  gently  until  it  jellies  on  a cold  plate.  Put 
in  glasses,  covering  jam  with  whisky  paper  and  paste  thin  ma- 
nilla  paper  dipped  in  white  of  egg  over  top  of  glasses.  Same 
directions  for  black1)erries,  leaving  out  the  currant  juice. 

OLIVED  CHERRIES. 

Mrs.  B.  R.  Bonnell,  Loveland,  Colo. 

Fill  jars  with  nice  firm  cherries  with  stems  on.  Pour  over 
them  the  following  liquid  : i quart  vinegar,  to  which  add  i tea- 
spoon salt.  If  vinegar  is  strong  dilute  with  water.  Seal  in 
glass  jars. 

LEMON  HONEY. 

Mrs.  E.  Forman. 

V2  pound  sugar.  1 egg. 

2 ounces  butter.  2 lemons. 

Grate  the  outer  rind  and  extract  the  juice  of  the  lemons ; put 
all  into  granite  pan  and  let  it  simmer  15  or  20  minutes. 

RED  CURRANT  JELLY. 

Mrs.  E.  Forman. 

Scald  the  currants  well ; when  cool  press  out  all  the  juice. 
Measure  it  and  put  it  back  in  the  kettle.  Let  it  boil  hard  from 
five  to  ten  minutes,  skimming  it  well.  Then  add  while  on  the 
fire  boiling,  i pound  sifted  loaf  sugar  lor  every  pint  of  juice. 
Stir  until  dissolved;  then  it  is  done  and  ready  for  the  tumblers. 

PEANUT  BUTTER. 

Mrs.  Taylor. 

Roll  or  grind  in  food  chopper  until  reduced  to  a powder. 
Mix  with  melted  butter  to  a paste  and  spread  for  serving  on 
sliced  bread. 


174 


THE  EiDWARDSVILLE  COOK  BOOK. 


STRAWBERRY  PRESERVES. 

Mrs.  John  T.  Crocker. 

Put  3 pint  measures  Eastern  New  Jersey  sugar  into  a 4 quart 
granite  pan.  Moisten  with  water  but  not  enough  to  make  the 
sugar  watery.  Set  on  back  of  stove  to  dissolve;  then  boil, 
skimming  off  the  froth  both  before  and  after  the  fruit  is  in. 
When  boiling,  add  3 pints  berries,  boil  20  minutes  or  until  a 
few  drops  of  the  syrup  thickens  when  cooled.  Put  the  cooked 
fruit  in  a crock,  let  it  stand  until  cold,  (this  plumps  the  fruit). 
Put  into  self  sealing  pints,  covering  with  fitted  white  paper 
dipped  in  brandy  to  prevent  mould,  before  fitting  the  top. 
Cherries  preserved  same  way  are  very  nice. 


PROPORTIONS  OF  FRUIT  AND  SUGAR. 


Amount  of  sugar  given  is  about  an  average 
when  a very  rich  preserve?  is  not  desired. 

Sugar  to  a Quart  Jar : — 

for  canning, 

Clierries 

. 6 ounces. 

Grapes  

..  ..6 

ounces. 

Strawberries  . . . . 

. . 6 ounces. 

Peaches 

..  ..4 

ounces. 

Raspberries 

. .4  ounces. 

Pineapple  . . . . 

..  ..6 

ounces. 

Blackberries  . . . . 

Crabapple  . . . . 

..  ..8 

ounces. 

Quinces 

Plums 

. . . .4 

ounces. 

Pears 

Pieplant  . . . . 

. . ..10 

ounces. 

PRESERVES. 


175 


1,76 


THE  EDWARDSVILLE  COOK  BOOK. 


«$*+J»^»j4*j4*J»*J<*Jf-t5»*J<*J»*J**J»*J**t*-^**^**J**J**J**J**J< 

f J.  G.  DELICATE 
I SELLS  ONLY  THE  BEST  OF  GROCERIES 

♦|»  Prompt  Service  and  Courteous  Treatment. 

— o — 

Sole  Agent  for 


>:■» 


CHASE  & SANBORN’S  HIGH  GRADE  COFFEE  AND  TEA. 


I JAM 


ES  E.  TUNNELL 

Wholesale  and  Retail  Dealer  in 

GROCERIES,  PROVISIONS,  FRUITS  AND  PRODUCE. 


‘SLEEPY  EYE’ 


Exclusive  Agent 

and  “KANSAS  CREAM”  FLOUR. 


'W’AYNE  & SON 


GROCERS 

Agents  for 

WHITE  DAISY  FLOUR 
and 

BAKER’S  COFFEE. 


DON’T  FORGET 


THE  IMPERIAL  STEAM  BAKERY 

ICE  CREAM  AND  CANDY  PARLOR. 

When  in  Need  of  Anything  in  Our  Line. 

WAGNER  & HYTEN. 

New  Stubbs  Building,  Main  Street. 


X 


ADVERTISEMENTS.  ’ 


177 


t 1 


I ^ L.  SCHWARZ  & SON 


STAPLE  AND  FANCY  GROCERIES. 
Main  St.,  Opposite  St.  James  Hotel. 


I A.DOLPH  KLINGEL 

Dealer  in 

GROCERIES,  QUEENSWARE,  PROVISIONS,  NOTIONS,  ETC. 
North  Main  St.  Phone  82  L. 


CHARLES  HACK 


STAPLE  AND  FANCY  GROCERIES 
Fruits,  Vegetables,  Tobacco,  Etc. 

Canned  Goods  a Specialty.  2nd  St.  Phone  96  L. 


JOHN  H.  SANNER 

GROCERIES,  PROVISIONS,  BOOTS  AND  SHOES. 
“Walkover’'  Shoes  a Specialty. 

Main  St.,  Opposite  Tuxhorn’ 


JOSEPH  SCHMIDT 


STAPLE  AND  FANCY  GROCERIES. 
Hillsboro  Avenue. 


JACOB  DORNACHER 

STAPLE  AND  FANCY  GROCERIES. 
Glass  and  Queensware. 


Kansas  St.  and  Dauglas  Ave. 


Phone  50  Y. 


178 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  XIV. 

MISCELLANEOUS. 

CHEESE  STRAWS. 

Mrs.  A.  L.  Brown. 

Mrs.  Travons. 

1 pint  flour.  Lard  size  of  a walnut. 

1 pint  grated  cheese.  1 tablespo  jn  water. 

Mix  as  you  would  pie  crust ; roll  out  in  a thick  sheet  and  cut 
in  strips  ^ inch  wide  and  5 inches  long-.  Bake  a light  brown. 
(If  cheese  is  dry  add  more  lard  and  water.) 

WELSH  RAREBIT. 

Miss  Carolyn  Manley,  St.  Louis,  Mo. 

2 tablespoons  butter.  pint  ale. 

1 lb.  soft  cheese.  A shake  of  cayenne  pepper. 

V2  teaspoon  salt. 

Mix  butter,  salt,  cayenne  and  ale,  and  heat.  Just  before  it 
boils  add  cheese,  cut  fine,  and  stir  briskly  till  the  cheese  is 
melted  perfectly  and  smooth.  Serve  on  bread  toasted  on  one 
side  only. 

GRAPE  JUICE. 

Mrs.  W.  H.  Plall. 

pound  sugar  to  each  quart  of  juice.  Bottle  while  hot 

Seal. 

CHOCOLATE. 

Mrs.  W.  H.  Hall. 

Put  into  a vessel  set  into  boiling  water,  i quart  new  milk, 
(or  half  cream  and  half  milk).  Stir  into  it  3 heaping  table- 
spoons chocolate  mixed  to  a paste  with  cold  water.  Boil  2 or 
3 minutes. 


MISCELLANEOUS. 


17U 


BLACKBERRY  WINE. 

Mrs.  W.  H.  Hall. 

To  I gallon  ripe  blackberries  add  i gallon  boiling  water 
Let  it  stand  24  hours,  then  strain  without  pressure,  add  to 
every  gallon  of  juice  2^2  pounds  of  loaf  sugar.  Put  in  demi- 
john with  thin  muslin  cloth  tied  over  the  mouth.  Let  stand 
in  a cool  place  2 months.  Then  strain  through  flannel,  add  i 
ounce  of  sugar  to  each  gallon  to  clear  it.  Bottle,  and  in  3 
weeks  it  is  ready  for  use.  (Very  good). 

BLACKBERRY  CORDIAL. 

Mrs.  W.  H.  Hall. 

3 quarts  ju  ce.  1 pint  brandy. 

3 pounds  sugar.  -Spices  to  suit  taste. 

1 quart  water. 

Add  the  brandy  just  as  you  remove  from  stove. 


RASPBERRY  VINEGAR. 

Mrs.  E.  Forman. 

Pick  over  and  rinse  a cpiantity  of  red  raspberries  ; put  in 
crock  and  cover  with  good  cider  vinegar.  Set  in  cellar  and 
allow  to  stand  3 or  4 days.  Stir  once  a day.  Put  into  cheese 
cloth  sack  and  squeeze  through,  leaving  only  the  seeds.  Then 
bring  to  a boil  and  skim.  To  every  pint  of  juice  stir  in  grad- 
ually I pint  of  sugar.  Boil  a short  time,  making  a thin  syrup. 
Put  in  bottles  and  seal  or  in  self  sealing  jars. 

WASHING  FLUID. 

Mrs.  A.  Stubbs. 

One  can  Babbit’s  Potash,  dissolved  in  6 quarts  boiling  water. 
Let  this  get  cold,  then  add  5 cents’  worth  of  salts  of  tartar  and 
a ^5  cent  bottle  of  ammonia. 

Soak  clothes  over  night,  then  rub  soap  on  the  parts  most 


180 


THE  EDWARDSVILLE  COOK  BOOK. 


soiled  and  boil  20  minutes  or  half  an  hour  in  a boiler  of  water 
with  a half  cup  of  the  liquid  and  half  a cake  of  soap  dissolved 
in  it.  Take  out  of  boiler,  rinse  and  hang  up. 

HOME  MADE  BLUING. 

Mrs.  Abbie  L.  Greenwood. 

Dissolve  I ounce  of  soluble  blue  in  i gallon  boiling  water. 
When  cool  put  in  bottles. 

HOW  TO  PACK  EGGS. 

Mrs.  G.  B.  Crane,  Chicago. 

1 pint  liquid  glass.  20  pints  water. 

Mix  and  put  eggs  into  it. 

TO  PACK  EGGS. 

Mrs.  E.  F.  Knollenberg. 

1 pound  lump  lime.  3 gallons  rainwater. 

1 pint  salt. 

Let  it  stand  36  hours,  pour  off  and  put  over  the  eggs. 

GOLDEN  OINTMENT. 

Mrs.  J.  A.  Gibson,  Pontiac,  Mich. 

1 lb.  lard.  1 oz.  laudanum. 

1/4  lb.  beeswax.  5 oz.  organum  oil. 

1 oz.  camphor  gum.  5 oz.  alcohol. 

Melt  lard  and  wax  together;  dissolve  other  ingredients;  then 
stir  all  together  until  cold.  Apply  to  bruises,  sores,  burns,  etc 


MISCELLANEOUS. 


ISl 


( 


182 


THE  EDWARDSVILLE  COOK  BOOK. 


t 

I JAMES  T.  TARTT 

<:>  INSURANCE  AND  REAL  ESTATE. 

♦♦♦ 

♦♦♦  Edv/ardsville,  111. 


f 


J R.  SUTTER 

i INSURANCE,  REAL  ESTATE, 

f 

Notary  Public. 

.t.  Phones — 83  W and  Main  11. 


i I F.  STILLWELL 

f INSURANCE  — REAL  ESTATE  — LOANS 

t 

^ Edwardsville,  111. 

f Office  Stubbs  Buildinq,  Main  St. 


I 1 B.  DALE 

❖ REAL  ESTATE  BOUGHT  AND  SOLD 

4*  Money  Loaned  on  Real  Estate. 

*C  Also  Agent  Metropolitan  Life  Ins.  Co. 


% Office  Opposite  First  National  Bank. 


PERCY  P.  LUSK 


REAL  ESTATE  AND  GENERAL  INSURANCE. 
Edwardsville,  III. 


£DMONDS  & GLASS 

INSURANCE  AND  REAL  ESTATE. 
General  Collection  Agency. 

Main  St.,  Opposite  First  National  Bank. 


ADVERTISEMENTS. 


183 


LEVERETT  & HALL 

ABSTRACTS  OF  TITLE. 
Office,  North  Side  of  Court  Square. 


GEORGE  LEVERETT  X 
WM.  H.  HALL 

I 

$ 

t 


C.  GERKE,  JR. 

ABSTRACTER  OF  TITLES. 
Madison  Store  Building. 

5HEPPARD  & MORGAN 

CIVIL  ENGINEERS  AND  SURVEYORS. 
Railroad  Work,  Land  Lines  and  Plats. 
Office,  over  Madison  Store. 


SWEAR  OUT  YOUR  COMPLAINTS 


before 


QREEZE  GLASS,  JR, 


JUSTICE  OF  THE  PEACE  AND  NOTARY  PUBLIC. 

Edwardsville,  Illinois. 


OSWALD 


c 


MEMBER  STATE  BOARD  EXAMINING  ARCHITECTS. 
Offices 

Edwardsville  and  Alhambra. 

West  Side  Court  Square. 

W.  HEINRICH 


CONTRACTOR  AND  BRICK  LAYER. 

Cistern  Building  and  Cementing  a Specialty.  % 

Repairs  Promptly  Attended  to.  J 

Residence,  Metcalf  Place  Addition.  Phone  139  X.  4 


184 


THE  EDWARDSVILLE  COOK  BOOK. 


CHAPTER  XV. 

COOKERY  FOR  THE  SICK. 

This  chapter  is  copied  from  the  “Lincoln  Cook  Book,”  by 
permission  of  the  Presbyterian  Ladies  of  that  city,  whose 
friendly  courtesy  we  acknowledge  and  appreciate. 

Mrs.  L.  L.  Hamil. 

SOLT  BOILED  EGG. 

Mrs.  J.  L.  Trinkhaus,  Elkhart,  (U.  of  M.  Training  School  for 

Nurses). 

Drop  in  boiling  water  and  remove  saucepan  to  side  of  range, 
where  it  will  hold  heat,  but  can  not  possibly  boil.  Cover 
closely  and  leave  thus  for  seven  or  eight  minutes,  according 
to  size  of  eggs. 

EGG  POACHED  IN  CUP. 

Mrs.  T.  S.  Davy. 

Put  a small  lump  of  butter  in  a cup.  Break  into  it  an  egg 
and  set  it  in  a saucepan  of  boiling  water.  Cover  and  cook 
until  white  is  well  set.  Season  with  salt  and  a little  pepper  and 
serve. 

EGG  IN  THE  NEST. 

Sister  Freda  of  the  Deaconess  Hospital. 

Butter  a slice  of  hot  toast.  Beat  the  white  of  an  egg  to  a 
stiff  froth, 'place  it  on  the  toast  and  into  it  drop  the  unbroken 
yolk.  Season  with  salt  and  a bit  of  butter  and  set  in  the  oven 
until  brown.  Salt  whites  of  eggs  slightly  before  beating. 

EGG  TOAST. 

Mrs.  H.  S.  Oyler. 

Beat  an  egg,  season  with  salt,  pepper  and  butter,  and  pour 
over  toasted  bread.  Set  in  steamer  for  2 or  3 minutes. 


COOKERY  FOR  THE  SICK. 


185 


CREAM  TOAST. 

Mrs.  J.  A.  Lindquist. 

Toast  bread,  heat  i cup  of  milk,  add  tablespoon  of  flour 
smoothed  with  water,  add  seasoning  and  lump  of  butter  size 
of  hickory  nut.  Pour  this  over  buttered  toast. 

HAMBURG  STEAK. 

Graduate  Nurse. 

Cut  a piece  of  tender  steak  ^ an  inch  thick.  Lay  on  a meat 
board  and  with  a sharp  knife  scrape  soft  part  until  nothing  is 
left  but  the  tough,  stringy  fibres.  Season  this  pulp  with  salt 
and  pepper.  Alake  into  little  flat,  round  cakes  a-i'i  Il'ich 
thick  and  broil  for  2 minutes.  These  may  be  served  on  rounds 
of  buttered  toast. 

PAN-BROILED  OYSTERS. 

Graduate  Nurse. 

Eight  oysters  will  be  enough  for  i person.  Drain  oysters 
on  a cloth,  making  them  as  free  from  moisture  as  possible 
Heat  an  omelet  pan,  with  a small  lump  of  butter  in  it,  very 
hot.  Drop  oysters,  one  by  one,  into  pan,  turning  each  before 
the  next  is  put  in.  Work  quickly,  so  that  first  will  not  be 
over-done  before  last  is  put  in.  When  pan  is  full,  shake  a 
moment,  turn  the  oysters  quickly  into  a square  covered  disn 
with  toast  points  in  the  corners.  Season  with  salt,  pepper 
and  a bit  of  butter  and  serve  quickly. 

DUCHESS  POTATOES. 

Graduate  Nurse. 

1 pint  potatoes.  1 egg. 

1 teaspoon  butter.  teaspoon  white  pepper. 

Y2  teaspoon  salt.  2 tablespoons  cream. 

Wash,  pare  and  boil  potatoes.  Drain  out  all  water  and  dry 
in  usual  way.  When  dry  and  mealy  add  butter,  salt  and  pep- 
per and  mash  thoroughly  and  quickly.  Add  egg  well  beaten 
and  cream.  Mix  and  form  into  a flat  cake  (on  a board)  ^ an 
inch  thick.  Shape  into  rounds  or  balls,  brush  over  with 


186 


THE  EDWARDSVILLE  COOK  BOOK. 


beaten  white  of  egg,  and  bake  in  hot  oven  until  a delicate 
brown. 

BEEF  TEA. 

Mrs.  Henry. 

Get  round  steak ; clear  meat  of  fat,  skin  and  bone ; cut  in 
small  cubes,  put  in  a tight  covered  jar  and  stand  in  a kettle  of 
cold  water.  Heat  gradually  and  simmer  till  juices  are  well  ex- 
tracted. Pour  off,  season  with  salt  and  a very  little  pepper  and 
serve  in  warm  cups. 

STUFFED  POTATOES. 

Mrs.  J.  L.  Trinkhaus,  Elkhart. 

Bake  large  potatoes  until  done.  Cut  off  top  with  a sharp 
knife  and  scoop  out  the  inside  with  a small  spoon.  Set  aside 
skins  and  with  a fork  mash  the  potato  smooth.  Rub  into  it 
jU  teaspoon  butter;  salt  and  cayenne  pepper  to  taste.  When 
you  have  worked  these  ingredients  to  a smooth  mass,  beat  in 
the  stiffened  white  of  one  egg.  Fill  empty  potato  skins  with 
this  creamy  mixture,  heaping  it  high.  Stand  potatoes  on  end 
in  a baking  pan  and  set  in  oven  until  the  potato  protrudingi  is 
a delicate  brown. 

BEEF  BROTH  WITH  RICE. 

Mrs.  J.  W.  Collins. 

2 lbs.  lean  beef.  1 quart  water. 

1 tablespoon  rice. 

Cut  meat  in  small  pieces ; cover  with  cold  water  and  let 
stand  two  hours.  Add  rice  and  let  simmer  for  2^  hours. 
Skim  well  when  it  first  comes  to  boiling  point.  Strain  and  salt 
to  taste. 

BROTH  WITH  EGG. 

Sister  Freda  of  the  Deaconess  Hospital. 

A cup  of  hot  broth  beaten  into  an  egg  that  has  been  well 
beaten  and  seasoned  with  salt  is  very  nutritious.  The  egg 
does  not  curdle  when  care  is  used. 


COOKERY  FOR  THE  SICK. 


187 


OYSTER  SOUP. 

M.  J.  L.,  Graduate  Nurse. 


1 cup  fresh  oysters. 
1 cup  milk. 

1 saltspoon  salt. 


2 tablespoons  rolled  cracker 


crumbs. 

A sprinkle  of  pepper. 


% leaspoon  butter. 

First,  beard  the  oysters.  Take  a sharp  knife  and  remove 
hard  portion.  Put  milk  and  cracker  crumbs  in  saucepan  on 
stove.  Have  omelet  pan  hot  and  when  milk  reaches  boiling 
point  put  oysters  into  the  omelet  pan.  Stir  and  turn  them 
until  they  become  plump,  then  drop  them  into  the  boiling  milk. 
Take  immediately  from  fire,  add  seasoning  and  serve  at  once. 


Stew  2 ounces  of  the  best  well  washed  sago  in  a pint  of 
water  till  it  is  tender  and  very  thick ; then  mix  it  with  half  a 
pint  of  good  boiling  cream  and  the  yolks  of  two  fresh  eggs. 
Blend  the  whole  carefully  with  i quart  of  essence  of  beef.  The 
beef  essence  must  be  heated  separately,  and  mixed  while  both 
mixtures  are  hot.  A little  of  this  may  be  warmed  at  a time. 


Skim  and  chop  up  fine  a small  chicken  and  boil  it  bones  and 
all  with  a blade  of  mace,  a sprig  of  parsley  and  a crust  of 
bread,  in  a quart  of  water  for  an  hour,  skimming  from  time  to 
time.  Strain  through  a coarse  colander. 


(U.  S.  Army  Hospital  Recipe  for  Twelve  Men). 

Milk,  8 pints;  flour,  I2  ounces;  water,  3 pints.  Directions — 
The  flour  to  be  used  should  be  previously  prepared  by  being 
tied  up  loosely  in  a bag  and  boil  4 to  6 hours.  It  can  then  be 
grated  to  powder,  which  should  be  mixed  into  a smooth  paste 
with  cold  water.  Add  to  the  milk  the  prescribed  quantity  of 
water  and  stir  in  the  flour  with  a little  salt.  Let  is  boil  for  10 
minutes,  stirring  all  the  time. 


NOURISHING  SOUP. 


CHICKEN  BROTH. 


MILK  PORRIDGE. 


188 


THE  EDWARDSVILl.E  COOK  BOOK. 


CHICKEN  JELLY. 

Clean  a fowl,  rcmovinjr  skin  and  fat.  Chop  fine,  bones  and 
flesh,  place  in  a pan  with  2 quarts  of  water;  heat  slowly;  skim 
thoroipc:hly ; simmer  5 to  6 hours ; add  salt,  mace,  or  parsley 
to  taste,  strain  ; cool.  When  cool,  skim  off  the  fat.  This  jelly 
is  relished  cold  but  may  be  heated.  Give  often  in  small  quan- 
tities. 

CRACKER  GRUEL. 

L^.  S.  Army  Hospital. 

2 tablespoons  cracker  crumbs.  teaspoon  sugar. 

14  saltspoon  salt.  1 cup  boiling  water. 

1 cup  milk. 

Roll  crumbs  until  very  fine.  Mix  with  them  the  salt  and 
sugar  and  pour  over  it  the  boiling  water.  Put  in  the  milM  and 
simmer  for  2 minutes.  Do  not  strain. 

PRUNE  JELLY  (FOR  CONSTIPATED  CHILDREN). 

Mrs.  J.  A.  Lindquist. 

Soak  prunes  over  night  in  cold  water.  Next  morning  add 
enough  cold  water  to  cover  prunes,  then  stew  slowly  for  an 
hour  or  two,  adding  water  from  time  to  time  to  keep  them 
covered.  Rub  through  sieve,  add  i tablespoon  molasses  to  i 
pint  of  prune  pulp,  stew  again  hour.  Given  in  tablespoon 
doses  each  morning. 

MINT  WATER. 

Mrs.  J.  A.  Lindquist. 

Roiling  water  pint ; green  spearmint  leaves  a handful. 
Bruise  the  leaves,  put  into  a dish,  cover  with  boiling  water; 
steep  15  minutes.  Drink  hot  or  cold.  Good  in  nausea. 

FLAXSEED  LEMONADE. 

Mrs.  J.  L.  Trinkhaus. 

Over  4 tablespoons  of  flaxseed  pour  i quart  boiling  water. 
Let  steep  4 hours.  Strain  through  a piece  of  linen ; add  sugal 
and  lemon  juice  to  tast<^.  This  is  very  soothing  in  colds. 


COOKERY  FOR  THE  SICK. 


189 


A FOOD  .USED  IN  DIPTHERIA. 

(Erom  Rules  used  in  Hahnemann  Hospital,  Chicago.  Con- 
tributed by  Mrs.  J.  A.  Lindquist). 

Take  oatmeal,  cook  half  a day,  put  through  sieve,  add  to 
pulp  a tiny  bit  of  salt.  Keep  cool;  from  time  to  time  take  a 
little  of  this  and  thin  a very  little,  leaving  it  somewhat  pulpy. 
This  will  “slide  down  the  swollen  throat  as  nothing  else.” 

Semi-liquids  are  easier  to  swallow  than  liquids.  Add  a little 
cornstarch  to  milk  or  cocoa  and  it  can  be  more  easily  taken 
by  the  patient. 

TOAST  WATER. 

Mrs.  J.  L.  Trinkhaus. 

Toast  pint  of  bread  crumbs  very  brown.  Pour  cold  water 
over  them,  let  stand  for  i hour ; strain  and  add  cream  and 
sugar  to  taste!  The  nourishment  in  the  l^read  is  easily  ab* 
sorbed  when  taken  in  the  liquid  form. 

RICE  WATER. 

Mrs.  J.  A.  Lindquist. 

2 tablespoons  rice.  • Pinch  of  salt. 

1 q.nart  water. 

Boil  for  3 hours,  adding  water  from  time  to  time,  so  there 
will  be  I quart  rice  water  when  done. 

COFFEE  AND  EGG. 

Mrs.  J.  A.  Lindquist. 

Make  strong  cup  coffee ; add  boiling  milk  and  sweeten  well 
Pour  over  a well-beaten  egg  in  the  cup  in  which  you  are  going 
to  serve  it.  This  will  often  sustain  a patient  when  notliing  else 
can  be  taken. 

Serena  Clay. 

Break  an  egg  into  a cup ; beat  it  well,  then  slowly  fill  the 
cup  with  hot  tea,  stirring  all  the  while.  Add  sugar  to  taste. 

CURRANT  JELLY. 

Red  or  black  currant  jelly,  dissolved  in  hot  or  cold  water  or 
tamarind  tea,  make  excellent  invalid  beverages. 


190 


THE  EDWARDSVILLE  COOK  BOOK. 


SLIPPERY-ELM  TEA. 

Mrs.  J.  L.  Trinkhaus. 

Pour  I cup  of  boiling  water  over  i teaspoon  of  slippery-elni 
bark.  When  cold,  strain  and  add  lemon  juice  and  sugar  to 
taste.  Good  in  case  of  inflammation  of  the  mucous  membrane 
of  the  throat. 

EGG  WATER. 

Mrs.  H.  S.  Oyler. 

Stir,  without  beating,  the  white  of  i fresh  egg  in  half  pint 
of  ice  cold  water.  This  makes  a very  palatable  and  nourishing 
drink  for  fever  patients. 

ICED  ORANGE  JUICE. 

Mrs.  J.  L.  T. 

Make  a syrup  of  i cup  of  sugar  and  cup  of  water.  Boil 
together  lo  minutes ; set  aside  to  cool.  Mix  pint  orange 
juice  and  a gill  of  lemon  juice ; add  cold  syrup.  Fill  glass  to 
brim  with  shaved  ice  and  pour  the  orange  mixture  upon  it. 

ORANGE  ALBUMEN. 

Sister  Caroline  of  the  Deaconess  Hospital. 

Take  juice  of  i orange,  i teaspoon  sugar  and  the  white  of 
I egg.  Put  together  in  a shaker  with  a little  ice  and  shake 
well. 

LEMON  ALBUMEN. 

Sister  Caroline. 

Juice  of  Y2  lemon.  2 tablespoons  sugar. 

1/4  glass  water.  White  of  1 egg. 

Make  as  above. 

LEMONADE,  EFFERVESCING. 

To  the  expressed  juice  of  a large  lemon  add  a lump  or  two 
of  sugar  previously  lightly  rubbed  on  the  rind.  Pour  on  it 
half  a pint  of  cold  or  iced  water.  To  cause  it  to  effervesce 
put  it  into  a large  tumbler  and  add  half  a teaspoon  of  bicar- 
bonoate  of  soda.  Stir  and  drink  while  effervescing. 


COOKERY  FOR  THE  SICK. 


191 


HOME-MADE  KOUMISS. 

Boil  fresh  milk  and  when  nearly  cold  put  into  quart  bottles, 
leaving  room  to  shake.  Add  half  an  ounce  of  crushed  lump 
sugar  and  a piece  of  Vienna  yeast  the  size  of  a hazelnut;  cork 
with  new  corks,  tie  down,  keep  cool,  lay  the  bottles  horizontal 
but  shake  twice  daily.  Ready  to  drink  on  the  sixth  day,  or 
earlier,  in  hot,  later  in  cold  weather. 

LEMON  EGG-NOG. 

Mary  D.  Brown. 

Separate  white  from  yolk  of  a fresh  egg.  Add  to  yolk  i 
teaspoon  of  cold  water,  juice  of  i lemon  and  i tablespoon  of 
white  sugar;  beat  thoroughly.  Whip  white  to  a stiff  froth,  add- 
ing a few  grains  of  salt ; when  firm,  mix  with  yolk,  beating  to- 
gether until  thoroughly  incorporated.  Heap  in  a glass  and 
serve  with  a spoon. 

EGG-NOG  No.  2. 

Mrs.  H.  S.  Oyler. 

1 egg.  2 tablespoons  cracked  ice. 

1 cup  rich  milk.  Any  flavoring  desired. 

V2  teaspoon  sugar. 

Beat  white  and  yolk  separately.  Put  all  the  ingredients  in 
a shaker  and  shake  until  ice  is  melted. 

GRAPE  JUICE. 

Myrtle  E.  Duff. 

Stem  and  wash  a kettle  of  grapes.  Pour  water  to  level  with 
top  of  grapes.  Let  heat  slowly,  then  1)oil  10  minutes.  Strain 
carefully.  Place  over  fire,  sweeten  to  taste,  and  when  sugar 
is  well  dissolved,  bottle  and  seal. 

PEACH  FOAM. 

A Trained  Nurse. 

Peel  and  cut  into  small  pieces  3 or  4 choice  and  very  ripe 
peaches,  enough  to  make  a cupful.  Put  into  a bowl  with  yi 
cup  of  sugar  and  white  of  i egg.  Beat  with  for  half  an  hour, 
when  it  will  be  a thick,  perfectly  smooth,  velvety  cream.  This 
may  be  eaten  ad  libitum  by  the  patient.  Any  ripe  fruit  may  be 
used  in  place  of  peaches. 


192 


THE  EDWARDSVILLE  COOK  BOOK. 


ARROW  ROOT  BLANC  MANGE. 

Take  2 ta1)lespoons  of  arrowroot,  ^ of  a pint  of  milk,  lemon 
and  sugar  to  taste.  Mix  the  arrowroot  with  a little  milk  to 
a smooth  l)atter;  put  the  rest  of  the  milk  on  the  fire  and  let 
it  come  to  a boil ; sweeten  it,  flavor  it,  stirring  it  all  the  time 
till  it  thickens  sufficiently.  Put  into  a mold  until  quite  cold. 

EGG  CREAM. 

A Trained  Nurse. 

2 eggs.  Juice  and  grated  rind  of  half  a 

2 tablespoons  sugar.  lemon. 

Separate  yolks  and  whites  of  eggs.  To  beaten  yolks  add 
sugar,  lemon  Juice  and  rind,  mixing  well.  Place  bowl  in  boil- 
ing water  on  fire.  Stir  slowly  until  mixture  begins  to  thicken. 
Add  beaten  whites  of  eggs,  stir  2 minutes.  Pour  into  a small 
pudding  dish  and  set  away  to  cool,  when  it  will  be  ready  to^ 
serve. 

CUP  CUSTARD. 

Sister  Freda. 

3 eggs.  1 pint  new  milk. 

1/4  cup  sugar. 

Beat  eggs,  add  sugar  and  milk  and  any  extract  liked.  Fill 
custard  cups,  sift  a little  nutmeg  over  top  and  set  them  in  a 
moderate  oven  in  a shallow  pan,  half  full  of  hot  water.  In 
20  minutes  try  with  handle  of  teaspoon  to  see  if  firm.  If  left 
in  oven  too  long,  or  fire  is  too  hot,  milk  will  whey. 

CORN  STARCH  PUDDING. 

Graduate  Nurse. 

1V2  tablespoons  corn  starch.  2 tablespoons  cold  water. 

1 tablespoon  sugar.  1 pint  milk. 

1 saltspoon  salt. 

Put  milk  on  stove  to  heat.  Mix  in  a saucepan  the  corn 
starch,  sugar  and  salt,  with  cold  water.  When  milk  begins  to 
boil,  pour  it  in,  slowly  at  first,  stirring  all  the  while.  The  corn 


COOKERY  FOR  THE  SICK. 


193 


Starch  should  become  thick  at  once.  Then  pour  into  a double 
boiler  and  cook  30  minutes.  Time  should  be  kept  faithfully 
and  water  in  lower  boiler  actually  boil  all  the  time.  Add  the 
well-beaten  white  of  i egg,  pouring  slowly.  Cook  for  i min- 
ute. Serve  with  cream. 

TAPIOCA  CREAM. 

Sister  Caroline. 

Cook  in  a double  boiler  for  15  minutes,  i pint  hot  milk,  t 
heaping  tablespoon  minute  tapioca  and  a little  salt,  stirring 
frequently.  Beat  together  the  yolk  of  i egg  and  ^ cup  sugar^ 
and  at  end  of  15  minutes  stir  into  the  milk  and  tapioca.  Let 
it  cook  until  it  thickens  like  custard.  Pour  into  a dish  and 
whip  in  the  well-beaten  white  of  the  egg  until  no  white  can 
be  seen. 

TAPIOCA  JELLY. 

Mrs.  J.  L.  Trinkhaus. 

Soak  cup  of  tapioca  over  night  in  a cup  of  cold  water. 
Put  into  a double  boiler  a pint  of  boiling  water  and  dissolve 
in  this  a tablespoon  of  granulated  sugar.  Now  turn  in  the 
soaked  tapioca  and  cook  until  clear.  Remove  from  fire  and 
add  2 teaspoons  lemon  juice.  Have  ready  jelly  glasses  wet 
in  cold  water  and  turn  the  liquid  jelly  into  them.  Set  in  a cold 
place  to  form.  Serve  cold  with  whipped  cream. 

RICE  CREAM. 

A Graduate  Nurse. 

2 tablespoons  rice.  2 tablespoons  sugar. 

2 cups  milk.  Whites  of  2 eggs. 

1 saltspoon  salt. 

Cleanse  rice  by  washing  in  cold  water.  Cook  with  milk  in 
double  boiler  till  grains  will  mash.  Three  hours  are  generally 
required.  Should  milk  evaporate  restore  amount  lost.  When 
rice  is  perfectly  soft  add  the  whites  of  eggs  beaten  with  the 
sugar  and  salt  till  light.  Stir  lightly  with  spoon  for  3 or  4 min- 
utes, or  until  it  coagulates  and  the  whole  is  a thick,  soft  pud- 
ding. 


194 


THE  EDWARDS VI LLE  COOK  BOOK. 


CHOCOLATE  CREAM. 

A Graduate  Nurse. 

2 tablespoons  sugar.  1 pint  cream. 

1/^  square  Baker’s  Chocolate.  Whites  of  4 eggs. 

Cook  sugar,  chocolate  and  cicam  together  in  double  boiler 
until  chocolate  is  perfectly  dissolved.  Stir  in,  pouring  slowly 
the  well-beaten  whites  of  eggs  while  cream  is  still  on  stove. 
Cook  for  3 minutes,  or  until  the  albumen  is  coagulated,  but 
not  hardened.  Turn  into  pudding  dish  and  serve. 

The  desserts  that  follow,  from  the  gelatine  they  contain  are 
less  easily  digested  than  the  ones  that  precede  them.  They 
may  be  safely  given  whenever  the  patient  is  allowed  to  have 
what  are  classed  as  solids  in  distinction  from  liquid  and  light 
diet,  and  are  wholesome  and  appetizing  to  sick  or  well. 

SPANISH  CREAM. 

Mrs.  J.  A.  Lindquist. 

1 quart  milk.  % box  gelatine. 

Yolks  3 eggs.  2 tablespoons  sugar. 

Soak  the  gelatine  i hour  in  the  milk ; put  on  fire,  stirring  as 
it  warms.  Beat  yolks  very  light  with  sugar,  add  to  scalding 
milk  and  heat  to  boiling  point,  stirring  all  the  while.  Flavor 
with  vanilla  or  lemon.  When  almost  cold  put  into  mold. 

SEA  MOSS  FARINA  (IRISh'mOSS). 

Mrs.  Anna  McCord  Dixon. 

Wash  ^ cup  moss ; soak  in  cold  water  i hour ; drain.  Put 
moss  in  i;p^  quarts  new  milk,  in  double  boiler.  Boil  ^2  hour, 
stirring  occasionally.  Strain  through  cheese  cloth ; press  to 
get  out  all  the  gluten.  Mold  in  wet  cups.  Serve  cold  with 
a rich  cream  sauce  flavored  to  suit  the  taste.  Good  alike  for 
sick  and  well. 

BAVARIAN  CREAM. 

Mrs.  G.  I.  Harry. 

Vz  box  gelatine.  V2  cup  sugar. 

Vz  pint  whipped  cream.  IVz  pints  milk. 

1 teaspoon  vanilla. 


COOKERY  FOR  THE  SICK. 


195 


Cover  gelatine  in  cold  water  in  which  has  been  dissolved  i 
teaspoon  of  soda  and  let  stand  2 hours.  Put  in  colander  and 
pour  cold  water  through  it  a few  times.  Heat  milk  to  boiling 
point  and  dissolve  sugar  in  it.  Cool  and  add  dissolved  gela- 
tine. Add  the  vanilla,  and  when  the  mixture  begins  to  cool, 
lightly  fold  in  the  whipped  cream.  Pour  into  a mold  and  cool. 

JUNKET. 

Sister  Freda. 

Heat  p2  milk  lukewarm  (about  115  deg.  F.)  add  an  egg 
beaten  to  a stiff  froth ; sweeten  with  2 teaspoons  sugar ; add  i 
teaspoon  Fairchild’s  essence  of  pepsin  and  stir  enough  to  mix. 
Pour  into  custard  cups ; let  stand  till  firmly  curded.  May  be 
served  plain  or  with  sugar  and  nutmeg. 

APPLE  SNOW. 

Deaconess  Hospital. 

Beat  whites  of  2 eggs  to  a very  stiff  froth.  To  a pint  af 
apples  that  have  been  stewed  and  pushed  through  a sieve,  add 
% cup  of  powdered  sugar  and  a small  teaspoon  lemon  extract. 
Beat  the  apple  into  the  egg  gradually  and  beat  briskly  until 
stiff. 

COCOA. 

A Graduate  Nurse. 

y2  teaspoon  cocoa.-  1 cup  boiling  milk. 

1 cup  boiling  water.  1 tablespoon  sugar. 

Put  cocoa  and  sugar  into  saucepan  and  pour  in  boiling 
water;  cook  for  2 minutes,  then  add  milk  and  heat  just  to  boil- 
ing point. 

ITALIAN  CREAM. 

Anna  Hubbard. 

^2  box  gelatine.  ^2  cup  of  cold  water. 

1 pint  of  milk.  cup  of  sugar. 

Cover  the  gelatine  with  cold  water  and  let  soak  for  half  an 
hour ; dissolve  over  hot  water.  Scald  the  milk.  Beat  the 
yolks  of  the  eggs  with  the  sugar  and  add  to  the  milk.  Stir  un- 
til the  custard  thickens.  Add  the  gelatine,  take  from  the  fire 


196 


THE  EDWARDSVLLLE  COOK  BOOK. 


and  as  soon  as  it  begins  to  form  stir  in  the  whites  of  the  eggs, 
beaten  to  a stiff,  dry  froth.  Stir  until  thoroughly  mixed  and 
turn  into  a mold  previously  wet  with  cold  water,  to  solidify. 

SPECIAL  RECIPES  FOR  DIABETICS. 

Dr.  Babcock  Meloy. 

ALMOND  CAKES. 

Take  of  blanched  sweet  almonds  ^ pound,  beat  them  as 
fine  as  possible  in  a stone  mortar.  Remove  the  sugar  con- 
tained in  this  meal  by  putting  it  into  a linen  bag  and  steeping 
it /for  a quarter  of  an  hour  in  boiling  water,  acidulated  with 
vinegar.  Mix  this  paste  thoroughly  with  3 ounces  of  butter 
and  2 eggs.  Next  add  the  yolks  of  3 eggs  and  a little  salt,  and 
stir  well  for  some  time.  Whip  up  the  whites  of  3 eggs  and  stir 
in.  Put  the  dough  thus  obtained  into  greased  moulds  and 
bake  by  a slow  fire. 

GLUTEN  BISCUIT. 

Gluten  flour  i cup ; best  bran,  previously  scalded,  i cup ; 
Royal  Baking  Powder,  i teaspoon ; eggs,  2 ; salt  to  taste ; milk 
or  water,  i cup.  Mix  thoroughly. 

DIABETIC  BREAD. 

Take  i quart  of  sweet  milk,  i heaping  teaspoon  of  good  but- 
ter, 1-5  of  a cake  of  compressed  yeast,  beaten  up  with  a little 
water  and  2 eggs,  well-beaten.  Stir  in  gluten  flour  until  a 
soft  dough  is  formed.  Knead  as  in  making  ordinary  bread. 
Put  in  pans  to  raise,  and  when  light  bake  in  hot  oven. 

ONION  GRUEL. 

Slice  a very  small  onion  and  boil  hour  in  ^ pint  of  water, 
add  Y2  teaspoon  flour,  mixed  in  a little  water  and  a small  piece 
of  butter,  salt  to  taste. 

CHICKEN  BROTH. 

Place  Yz  small  chicken  in  cold  water  to  cover,  with  p2  small 
onion  sliced,  and  ^ cup  celery,  cut  fine;  boil  hours  or  un- 
til chicken  is  cooked.  If  no  celery,  add  chopped  parsley  be- 
fore serving  the  broth. 


THINGS  WORTH  KNOWING. 


197 


THINGS  WORTH  KNOWING. 


To  remove  iron  rust  or  fresh  ink  stains,  moisten  with  lemon 
juice,  sprinkle  with  salt  and  lay  in  the  sun ; for  ink,  the  process 
may  require  repetition. 

Sprinkle  borax,  with  a little  sugar,  under  pantry  shelf  papers, 
and  also  about  water  pipes  to  drive  away  water  bugs  and 
roaches. 

A little  sugar  added  to  cream  prevents  it  from  turning  to 
butter  while  being  whipped. 

Yellow  stains  left  by  sewing  machine  oil  may  be  removed 
by  rubbing  the  spot  with  ammonia  or  gasoline. 

Clear  boiling  water  will  remove  tea,  and  many  fruit,  stains. 
Pour  the  water  through  the  stain. 

Pieces  of  camphor  gum  put  in  with  silver  not  in  use  prevents 
tarnishing. 

A tablespoon  of  kerosene  added  to  a pail  of  water  is  a great 
improvement  in  washing  windows. 

A little  household  ammonia  in  a pail  of  clear  water  makes 
window  cleaning  easy  and  the  results  satisfactory. 

To  drive  away  ants  from  the  pantry,  lay  pieces  of  camphor 
on  the  shelves.  The  ants  will  disappear. 

Fish  may  be  scaled  much  more  easily  by  dipping  into  scald- 
ing water  about  a minute. 

Salt  will  curdle  new  milk,  therefore  in  preparing  gravies, 
porridge,  etc.,  add  salt  last  after  boiling  is  finished. 

Boiled  starch  is  improved  by  the  addition  of  a little  sperm 
or  kerosene. 

Kerosene  will  make  tin  teakettles  as  bright  as  new;  also  re- 
move stains  from  varnished  furniture. 

Cool  rain  water  and  soda  will  remove  machine  grease  from 
washable  fabrics. 

To  prevent  the  juice  of  pies  from  escaping  while  baking,  wet 
the  edge  of  lower  crust  well  with  cold  water  just  before  putting 
on  the  upper  crust. 

Nothing  better  to  draw  poison  from  sting  of  bee  or  insect 
than  a plaster  of  wet  clay  or  mud.  (Famous  local  doctor). 


Inj«  >^< »}« ►$«  >|<  »$«  »|«^<$«  >{*^i->I«»j<  »X'*>X<  »X'«  »x<  »I<  »j<  >x« 


198 


THE  EDWARDSVILLE  COOK  BOOK. 


STUBBS  & PAUL 


LIVERY  AND  FEED  STABLE. 
Rates  Reasonable. 


2nd  Street. 


Phone  25  L. 


A,  JURGENSEN'S 


LIVERY  STABLE. 


106  South  Main. 


Phone  137  Y. 


yHE  ECHO  SHAVING  PARLOR 


2 Doors  East  of  Wabash  Depot. 

CHARLES  DURER,  Proprietor. 


pETER  BERNHARDT 

GENERAL  BLACKSMITH  AND  PRACTICAL  HORSESHOER, 

Carriage  Painting  and  Trimming,  Wood  Work,  etc. 

Tire  Setting  While  You  Wait,  with  Cold  Tire  Setter. 
Kansas  and  Park  Streets. 


KOSMAN  MEYER 

SHAVING  PARLOR. 

Main  St.,  Opposite  St.  James  Hotel. 


JOSEPH  HOWARD 

THE  IDEAL  SHAVING  PARLORS. 


West  Side  Court  House  Square. 

»i«  »i<  »t«  >t«l  >to|<  if  ^ »|.  4. 


>|<  »|«  4*  »♦<  4^t*4**4‘*"*J'* 


ADVERTISEMENTS. 


190 


I F.  AMMAN 

^ M FLORIST 


Phone  28  R. 


Edwardsville,  III.  Y 


EXCELSIOR  STEAM  LAUNDRY 

BEST  WORK. 

PROMPT  SERVICE. 


E J.  JEFFRESS 


Dealer  in 

GRAIN  AND  FEED. 

Elevator  One  Block  South  of  Wabash  Depot. 
Phone  122  R. 


DIPPOLD  BROS, 


FLOUR  AND  FEED.  f 

Special  Agents  PURITAN  FLOUR.  % 
St.  Louis  St.  and  Wabash  Yards. 

=z::r;-7  -■■■ — - '■  = *** 


J.  STUBBS 

HARD  AND  SOFT  COAL  AND  GENERAL  TRANSFER. 
Phone  25  X.  Near  City  Scales. 


i 


W.  VOGEL 

Dealer  in 

HARD  AND  SOFT  COAL.  | 

Phone  36  X.  General  Teaming. 


ALPHABETICAL  INDEX 


Pages 

Bread 5 to  17 

Cakes 108  to  151 

Confectionery ..  162  to  167 

Coojcery  for  the  Sick..  ..  184  to  196 

Fish 36  to  41 

Ices,  Sherbets,  Etc 154  to  159 

Meats  and  Poultry  . . ' . . 20  to  33 

Miscellaneous 178  to  181 


Pages 

Pies 80  to  87 

Puddings 90  to  107 

Preserves 170  to  175 

Pickles 70  to  77 

Soups 42  to  47 

Salads 60  to  67 

Things  Worth  Knowing  ..  197 

Vegetables 50  to  57 


ALPHABETICAL  LIST  OF  ADVERTISERS. 


Amman,  J.  F 199 

Brown  & Geers 79 

Bernhardt,  Peter 198 

Barnsback,  Dr.  R.  S 68 

Burton,  C.  H 78 

Bank  of  Edwardsville 152 

Bernius  Bakery 34 

Broadway  House 49 

Bon  Ton  Millinery 59 

Burroughs  & Whiteside 108 

Baker  Chocolate  Co 109 

Bicklehaupt,  H 108 

Boeker,  F.  H 58 

Barnett,  Edward 169 

Barnett,  George  K 3f. 

Boeker,  Miss  Minna 59 

Barnett  Bros 108 

Burroughs,  Dr.  E.  L 69 

Broken  Dollar  Store 58 

Bayer,  Miss  Elizabeth 59 

Cornelius,  H 58 

Corbett,  Dr.  C.  C 69 

Desmond  Mfg.  Co 16C 

Dornacher,  Jacob 177 

Durer,  Charles 198 

Dippold  Bros 199 

Delicate,  J.  G 176 

Dodson,  Dr.  C.  A 69 

Dale,  J.  B 182 

Deitz,  F.  B 161 

Dunlap,  Orie  T 169 

farly,  Willim  P 78 

dmonds  & Glass 182 

Excelsior  Steam  Laundry  ..  ..199 

Engleman  Bros 34 

Edwardsville  Planing  Mill  Co.  . . 161 

Ferguson,  Dr.  E.  C 68 

Ferguson,  Vincent 79 

Ferree.  Frank 160 

Fiegenbaum,  Dr.  E.  W 68 

First  National  Bank 153 

Grebel,  Charles,  Sr 161 

Gillham  & Sebastian 79 

Glass,  E.  B 78 

Glass,  Breese,  Jr.  183 

Gerke,  H.  C..  Jr 183 

Grainey,  W.  J 35 

Groves  Dining  Room 49 

Hill,  E.  G 79 

Halley  Dairy  Co 34 

Hlad,  Joseph 168  . 

Hirsch,  Dr.  J.  A 69 

Howard,  Joseph 198 

Hoffman,  A.  J 161 

Hoskins,  C.  E 49 

Hunter  Bros.  Milling  Co 4 

Horning,  Mrs.  E.  J 59 

Herwick,  C.  C 160 

Hack,  Charles 177 

Hotz  Lumber  Co 169 

Harnist,  W.  D 105 

Heinrich,  C.  W 183 

Hanser,  George  J 35 

Judd,  Millinery 59 

Jeffress,  E.  J 199 


Jurgensen,  Andrew 198 

Kesl,  Joseph 161 

Klingle,  Adolph 177 

Keller  & Co 160 

Leverett  & Hall 183 

Levora,  V.  J 49 

Long  & Flynn 42 

Leland,  The 48 

Lorch,  Killian 34 

Lusk,  Percy 182 

Morton,  Thomas  J ..  ..169 

Meyer,  Kosman 198 

Mudge,  D.  H 79 

Marks,  Weber  & Co 89 

Meyer  Bros.  Coffee  & Spice  Co.  . . 43 

Madison  Co.  Light  & Power  Co.  18-19 

Madison  Store 58 

Muench  & Vogel 35 

Mendenhall,  Mrs.  L.  D 59 

McKittrick,  Samuel  W 78 

Nash,  C.  0 49 

Neidringhaus  5 & 10  Cent  Store.  88 

Overbeck  Bros 168 

Oswald,  F.  ..  ■ 183 

Pogue,  Dr.  Joseph 68 

Pauly,  Charles  & Son 161 

Probst  Bros 34 

Palace  Store  Co 58 

Richards  Brick  Works 169 

Robinson,  Dr.  S.  T 68 

Springer  & Buckley 79 

Schmidt,  Joseph 177 

Schulze,  William 169 

Schulze,  F.  W 169 

Sallee,  Dr.  June 69 

Stenzel  Hotel 49 

Sheppard  & Morgan 182 

Stillwell,  J.  F 177 

St.  James  Hotel 48 

Stubbs  & Paul 19.8 

Sanner,  J.  H 177 

Stolze  & Son 169 

Stubbs,  S.  J 199 

Sutter,  J.  R 182 

Shupack,  Abe 34 

Schwarz  & Ballweg 1Q8 

Schroeder,  Charles 35 

Schwarz  & Son 177 

Singer  and  Wheeler  & Wilson 

Sewing  Machine  Cos 58 

Terry  & Gueltig 78 

Tunnell,  J.  E 176 

Tuxhorn  Bros.  HardAvare  Co.  . . 16C 

Tartt,  James  T 182 

Thuer,  Charles 168 

Vogel,  F.  W 199 

Wood  & Anderson 168 

Wahl,  Dr.  Eugene,  Jr 69 

Wharff,  Dr.  H.  T 68 

Warnock,  Williamsou&Burroughs . 78 

Wolf,  Emil  F 160 

Walters,  Joseph 35 

Willis,  C.  E 108 

Wayne  & Son 176 

Wagner  & Hyteu 17^‘ 


